Grilled Summer Beet Salad

  • serves 6
Matt Dunigan
Matt Dunigan Road Grill


225 Ratings
Directions for: Grilled Summer Beet Salad



8 large red beets, or if available large mixed coloured beets

2 Tbsp olive oil

Salt and pepper to taste


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

⅔ cup toasted walnuts



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.

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.


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

See more: Salad, North American, Grill, Vegetables, Summer, Side, Lunch, BBQ

More Recipes You'll Love