Grilled Beet Salad with Burrata and Cherries

  • 6 medium beets (about 2 lb. total)
  • 1 Tbsp. sherry vinegar or red wine vinegar
  • 1 tsp. kosher salt
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 8 oz. burrata or mozzarella, torn into 2" pieces
  • 8 oz. fresh cherries (about 2 cups), halved, pitted
  • 1 cup Castelvetrano olives, smashed, pitted
  • Flaky sea salt
  • Freshly ground black pepper

Step 1
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).
Step 2
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.
Step 3
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 3 Tbsp. oil, and toss to combine.
Step 4
Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
Step 5
Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.
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