Grilled Beet & Charred Citrus Salad
photo by Rick M.
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 5 lbs mixed medium beets, such as red, gold and pink, washed and tops removed
- 2 oranges, halved
- 2 lemons, halved
- 1⁄4 cup extra virgin olive oil
- flakey sea salt (for serving)
- fresh ground black pepper
- torn mint leaf (for serving)
- chopped chives (for serving)
- toasted black and white sesame seeds (for serving)
- vegetable oil (for brushing)
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.
RECIPE SUBMITTED BY
Rick M.
New York City, New York
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.