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Grilled Summer Beet Salad

Grilled Summer Beet Salad
Yields
6 servings

 

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ingredients

Beets

8
large red beets, or if available large mixed coloured beets
2
Tbsp olive oil
Salt and pepper to taste

Salad

½
cup olive oil
¼
cup balsamic vinegar
Juice of one orange
2
Tbsp fresh basil leaves roughly chopped
½
cup thinly sliced red onion
1
cup crumbled goat cheese
Salt and pepper
cup toasted walnuts
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directions

Step 1

Prepare barbeque for indirect low heat cooking 245°F (118°C).
Remove the tops from the beets. Using a fork, pierce beets all over.
Drizzle oil, salt and pepper evenly over beets.
Place beets over indirect heat and cook about 1.5 hours or until slightly soft when pierced with a fork.
Remove beets from grill and let cool.

Step 2

When beets are cool enough to handle, slip the skins off.
Cut the peeled beets into rounds about ½ inch thick.
Place beets in a large bowl, drizzle with dressing, and add the basil and read onion. Sprinkle salad with goat cheese and top with walnuts.

Step 3

Combine the olive oil, balsamic vinegar, orange juice, salt and pepper in a bowl. Whisk until all ingredients are evenly distributed.

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