Grilled Beet Salad with Burrata and Cherries

Ingredients for Grilled Beet Salad with Burrata and Cherries

• 6 medium beets (about 900g total)

• 1 tablespoon sherry vinegar or red wine vinegar

• 1 teaspoon kosher salt

• 45ml extra-virgin olive oil, plus more for drizzling

• 230g burrata or mozzarella, torn into 2" pieces

• 230g fresh cherries (about 300g ), halved, pitted

• 150g Castelvetrano olives, smashed, pitted

• Flaky sea salt

• Freshly ground black pepper

Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).

Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35–45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45–55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.

Wearing gloves if you don’t want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 45ml oil, and toss to combine.

Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.

Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.