30 Days of Grilling Day #10: Grilled Beet Salad

The grill is not just for meat and angel food cake!

recipe image

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

Grapefruit Vinaigrette:

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.



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