Today at Grillocracy we're celebrating some of Summer's best fresh vegetable with a salad that is perfect as either a side dish or a light main course.
It starts with charcoal fired asparagus, cherry tomatoes, and yellow beets before adding in thinly shaved radishes, peppery arugula, and creamy burrata cheese.
GRILLED ASPARAGUS AND BEET SALAD WITH BURRATA CHEESE
4-6 small yellow beets, scrubbed and tops and roots removed
3/4 lb. asparagus, tough ends trimmed
3 tbsp. olive oil
Kosher salt and ground black pepper
1 pint cherry tomatoes
1 medium ball burrata cheese (or 2 small balls), room temperature
4 large radishes, scrubbed and tops and roots removed
2 cups baby arugula
1 tbsp. balsamic vinegar
Prepare grill for medium-high heat cooking, approximately 400 degrees. Place beets on the grill and cover. Allow beets to cook for approximately 30 minutes until soft and the peel easily pulls away. Remove beets and allow them to cool before removing peel and cutting into 1/2 inch slices.
Toss asparagus with 1 tbsp. olive oil and season with salt and pepper. Place asparagus on the grill and cook for approximately 5 minutes, turning periodically until lightly charred and beginning to soften. Remove asparagus and set aside. Place tomatoes on the grill and cook for 2-3 minutes until they begin to blister. Remove tomatoes and set aside.
To assemble the salad, toss arugula with 1 tbsp. olive oil and balsamic vinegar. Season with salt and pepper. Place arugula on a platter and top with the asparagus, beets and tomatoes. Shave radishes over the top of the salad with a mandoline or slice thinly with a knife then add the burrata cheese (either whole or cut into 1 inch slices). Squeeze fresh lemon juice over the salad and drizzle with remaining olive oil.
Serve immediately or refrigerate.