Grilled Beet Citrus Salad

Let's Cook

1. Step 1.

   Preheat the oven to 400°F. Trim the stems and roots from 1 pound red beets, then clean them. Wrap each beet in aluminum foil and place on a baking sheet. Add a small amount of water to the pan and roast for up to 60 minutes, until a fork inserts easily (smaller beets may be done earlier; add more water if needed). Let the beets cool, then remove the skins using gloves to avoid staining your hands. If making ahead, refrigerate the beets.

2. Step 2.

   While the beets roast, make the vinaigrette: In a large bowl, combine 2 tablespoons orange juice, 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon honey, and ⅛ teaspoon kosher salt. Slowly whisk in ¼ cup extra-virgin olive oil until emulsified. Set aside.

3. Step 3.

   Prepare the grill for direct cooking. Cut the cooled beets in half, then place them on the grill. Cook for 8 minutes per side, until slightly charred. Remove from grill and cut each half in half again to quarter the beets (quartering after grilling prevents pieces from falling through the grates).

4. Step 4.

   Add the grilled beet quarters to the bowl with the vinaigrette and toss to coat. Add ¼ cup chevre cheese and stir gently. Add 2 cups mixed salad greens and ¼ cup Smoked Pickled Onions, then toss once more. Plate the salad, garnish with Parmesan shavings, a pinch of finishing salt, and shaved smoked almonds (if using).