The grill is not just for meat and angel food cake!
This is a great beet salad, for those of you who like beets. It is a fantastic blend of beets, goat cheese, fresh green beans and red onions. The grapefruit vinaigrette gives this salad a tangy bite to finish it off! Try it for your next party!
Barbequed Country Beet Salad
1/2 large ruby red grapefruit, juiced (or 3/4 cup ruby red grapefruit juice)
1/2 cup extra virgin olive oil
3 tablespoons freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon cracked black pepper
2 cups water
6 medium golden beets
20 small pearl red onions
1/2 pound French green beans
2 ounces farm goat cheese
Preheat the grill. In a small bowl, whisk the grapefruit juice and olive oil together with the basil, thyme, salt and pepper until emulsified. Then, bring a 2-quart saucepan filled with three inches of cold water to a boil. Once the water is boiling, add the green beans to the pan and cook for 1 to 2 minutes, or until bright green. Drain the beans and place in a large bowl, filled with ice and water. Once cooled, remove the beans to a paper towel to drain. Place the onions in vegetable grill pan and grill over direct heat for 3 to 4 minutes. Remove from the grill and let cool. Grill the beets for about 5 to 7 minutes over medium heat, or until they have softened a bit and have grill marks. Then, remove the beets and place them into a large bowl. Once cool, cut the beets in half. Combine the beans, onions, beets and goat cheese in a large bowl, and toss with enough vinaigrette to lightly coat. Chill covered for 30 minutes or until ready to serve.