grill roasted beet salad

Whew! It’s HOT! and I have just been to the farmers market, where I picked up the most beautiful beets — red, gold and chioga, those are the candy striped ones! Did you know that beets are a great source of potassium, manganese,  fiber, plus iron and vitamins B & C?

I adore roasted beets — but it’s way to hot to turn on the oven, so I and grill roasting them, outside. OO-oo-ooo! They make a gorgeous summer salad — but it’s a huge hit in the fall as well.

My two favorite beet salads are with lemon dill vinaigrette and feta, or sherry vinaigrette with arugula and goat cheese. the vinaigrettes are simple. Here’s a video tutorial on how to make a vinaigrette.

Didn’t get a picture of your beautiful salad? here’s mine — I forgot until after the meal….

 

grill roasted beets

  • 2 pounds fresh beets
  • salt to taste
  • 1/4 cup extra virgin olive oil
  • freshly ground pepper to taste

Preheat the grill to 375 – 400º F, with a banked fire, or for indirect cooking. This means you have the fire under half of the grill rack, but not under the other half. .

Wash the beets and trim off the stems and root ends. Coat the beets with 1/4 cup of the oil and sprinkle them with salt and pepper. Wrap each beet tightly with aluminum foil. Place beets on the indirect cooking side of the grill (not over the fire), and roast for 30 to 45 minutes, or until just beginning to get tender. Cooking time will vary with the size of the beets. The best way to check them is to poke through the foil with a knife. Remove from the grill and place on a rack to cool.

When the beets are cool enough to handle, using a sharp knife, peel skins from beets and discard the skins. Cut the beets into wedges, or halves if they are small. Arrange on a platter and set aside.

grill roasted beet salad with lemon and feta

  • recipe grill roasted beets (recipe above)

lemon vinaigrette and assembly:

  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 3/4 cup (4 ounces) feta, crumbled
  • 1 tablespoon cracked black pepper

 

For the lemon vinaigrette, whisk the lemon juice, zest, mustard, dill, and salt together in a bowl. Slowly add the olive oil, in a steady stream, to form an emulsion.

To serve, pour the dressing over the beets. Toss to combine. Sprinkle the feta and black pepper over the beets. Toss to combine and add salt to taste. Serve at room temperature.

Serves 6.

grill roasted beets with sherry vinaigrette, arugula and goat cheese

  • recipe grill roasted beets (recipe above)

sherry vinaigrette and assembly:

  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 1 handful fresh arugula
  • 3/4 cup (4 ounces) creamy goat cheese, thinly sliced or crumbled
  • 1/2 cup glazed walnuts, optional (recipe follows)
  • 1 tablespoon cracked black pepper

For the sherry vinaigrette, whisk the vinegar, mustard, and salt together in a bowl. Slowly add the olive oil, in a steady stream, to form an emulsion.

To serve, sprinkle arugula over beets; pour the dressing over. Toss to combine. Sprinkle the goat cheese and black pepper over the beets. Garnish with walnuts, if using Serve at room temperature.

Serves 6.

glazed walnuts

  • 1 cup walnuts
  • 1/4 cup honey
  • 1 teaspoon Spanish paprika
  • 1/2 teaspoon sea salt

Roast 1 cup walnuts in 350°F oven for 5-7 minutes. In medium saucepan, cook honey until it simmers. Stir in paprika; boil 2-3 minutes. Add the walnuts. Turn out onto foil; sprinkle with sea salt. Allow to cool and dry. Keep in airtight container, up to 1 month.


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