Lunch: Grilled Beets with Burrata and Poppy Seed Vinaigrette

Recipe by Ed Kenny Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

This recipe includes fertility superfoods such as:

Poppy Seeds

Health and fertility benefits of Grilled Beets with Burrata and Poppy Seed Vinaigrette

Poppy seeds are packed with calcium, magnesium, B vitamins, and zinc.

Ingredients

1 small shallot, finely chopped
2 tablespoons Sherry vinegar
2 teaspoons poppy seeds
1 teaspoon Dijon mustard
1 teaspoon finely grated orange zest
1/4 cup vegetable oil
5 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 1/2 pounds mixed baby beets (any color), trimmed, divided
1 bunch scallions, root ends trimmed
1 pound burrata or fresh mozzarella, cut into 8 wedges

Instructions

Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
Peel and thinly slice 1 beet; set aside.
Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.
Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature before serving.

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