Grilled Beet & Charred Citrus Salad

"Amplify the flavors of this luscious salad with a little time on the grill."
 
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photo by Rick M. photo by Rick M.
photo by Rick M.
photo by Rick M. photo by Rick M.
photo by Rick M. photo by Rick M.
Ready In:
1hr
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
  • Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
  • Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.

Questions & Replies

  1. This looks fabulous. Has anyone served it with crumbled goat cheese?
     
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Reviews

  1. I have not made yet. I have a rare stomach disorder. I have big time food exclusions. I CAN eat beats and cooked fruit with no seeds. I think I can adapt this for me. Thanks for sharing.
     
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Tweaks

  1. I can not have seeds, and the mint. I can have a small sprinkle of real chives; not ends of green onions which some call chives.
     

RECIPE SUBMITTED BY

Food editor, food stylist. I cook, I write and I eat. I have the best job ever. Surrounded by people who love food as much as i do, who are incredible cooks and teach me something every day. Not to mention the fact that I get to graze on amazing food and get paid for it, like that chocolate cherry shortcake I just ate for breakfast. Yeah, it doesn't suck.
 
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