Yes, you can and should try grilling beets.
3 Tbsp. extra-virgin olive oil, plus more for drizzling1 cup Castelvetrano olives, smashed, pittedPrepare a charcoal fire in a grill. Let coals cool to medium heat .
Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35–45 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 , then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. 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.
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