Grilled BEET Citrus Salad
- 20m Prep Time
- 1h 16mCook Time
- 1h Ready In
This grilled beet and citrus salad features roasted beets finished on the grill for smoky char, tossed with a bright orange vinaigrette, creamy chevre, and mixed greens. It's a hearty, flavorful salad that balances earthy beets with citrus and tangy pickled onions.
Ingredients
- 1 lb red beets
- 1/4 cup chevre cheese
- 2 cup mixed salad greens
- 1/4 cup Smoked Pickled Onions
- Parmesan cheese for garnish
- finishing salt
- shaved smoked almonds
- 2 tbsp freshly squeezed orange juice
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- 1/8 tsp kosher salt
- 1/4 cup extra-virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 6 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 148 mg
- Iron: 0.43 mg
- Magnesium: 10.9 mg
- Phosphorus: 161 mg
- Potassium: 33.4 mg
- Zinc: 0.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 lb red beets
- 1/4 cup chevre cheese
- 2 cup mixed salad greens
- 1/4 cup Smoked Pickled Onions
- finishing salt
- shaved smoked almonds
- 2 tbsp freshly squeezed orange juice
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- 1/8 tsp kosher salt
- 1/4 cup extra-virgin olive oil
Prepare
- Parmesan cheese, for garnish
Let's Cook
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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.
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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.
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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).
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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).