Grilled Beet Salad
Ingredients
Directions
Ingredients
2 tbsp
olive oil
1 tbsp
balsamic vinegar
1 tsp
balsamic vinegar
1
bunch red or golden beets, greens and stems removed (about 1 pound), cut into 1-inch slices
4 oz
arugula
2 oz
soft goat cheese
0 lg
large-flake sea salt, such as Maldon
0
freshly ground pepper
Grilled Beet Salad
Beets are an ideal vegetable for the grill. They are sweeter and taste earthier than beets that sat in storage, and grilling concentrates the sugar on the crispy edges of each slice. And although you might think the grill would toughen a beet slice, the end result is the opposite: silky and tender with more juice than you’d expect from any root vegetable. Find nice large beets for this, so you don’t lose them through the grates of your grill.
2 servings
- Heat a charcoal or gas grill until quite hot. Combine the olive oil and vinegar in a small bowl. Paint the mixture on both sides of each beet slice and set aside the remaining dressing. Grill the beets, taking care not to lose them in the grates of the grill, until tender and brown in spots, 6 to 8 minutes on each side depending on the heat of your grill.
- While the beets cook, make a bed of arugula on a large platter. Lay the beets out over the arugula, and add a dollop of goat cheese on each beet. Drizzle with the remaining dressing. Top with salt and freshly ground pepper.
Alana Chernila
Alana Chernila is the author of "The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making" and "The Homemade Kitchen: Recipes for Cooking with Pleasure." She has contributed to Martha Stewart Living magazine and Food52. For more of her writing, visit eatingfromthegroundup.com.