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Grilled Beets with Burrata and Poppy Seed Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated grilled beetroot salad with burrata offers a beautiful contrast of textures and earthy flavours. By grilling the beetroot whole, you achieve a concentrated sweetness that pairs perfectly with the creamy, indulgent centre of fresh burrata cheese. The addition of charred spring onions and a bright poppy seed vinaigrette brings a modern, zesty lift to this vibrant vegetarian dish, making it a show-stopping starter or a light lunch for alfresco dining.

As a versatile vegetarian main or side, this recipe celebrates seasonal produce with a professional finish. Using a mix of colourful heritage beetroots adds visual appeal, while the contrast between the tender grilled roots and the crisp, raw shavings provides a delightful crunch. It is an excellent choice for entertaining, as both the dressing and the beetroot can be prepared in advance, leaving you more time to enjoy the company of your guests.

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Ingredients for Grilled Beets with Burrata and Poppy Seed Vinaigrette

  • 1 small shallot, finely chopped

  • 2 tablespoons Sherry vinegar

  • 2 teaspoons poppy seeds

  • 1 teaspoon Dijon mustard

  • 1 teaspoon finely grated orange zest

  • 60ml vegetable oil

  • 5 tablespoons extra-virgin olive oil, divided

  • Kosher salt, freshly ground pepper

  • 675g mixed baby beets (any colour), trimmed, divided

  • 1 bunch spring onions, root ends trimmed

  • 450g burrata or fresh mozzarella, cut into 8 wedges

How to make Grilled Beets with Burrata and Poppy Seed Vinaigrette

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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 spring onions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill spring onions, 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 spring onions, 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.

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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