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You are here: Home / Salad / Grilled Beet Salad

July 12, 2018 By Sarah 1 Comment

Grilled Beet Salad

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A perfect summer dish using grilled beets as the base for a fun and colorful salad. The combination of beets and goat cheese is unexpected and tangy, then add the fresh twist of orange and grapefruit for one incredible bite.

I found these beautiful beets at the Formisano Farms stand at the Collingswood Farmers Market (along with scallions and zucchini).  I had no idea what I wanted to do with them, but they were so beautiful and I knew they would be delicious since they were grown with so much love.

Farmers market haul including golden beets, blueberries, and corn. All JerseyFresh

In the middle of the heat wave, I wanted to eat the beets but there was no way I was putting on the oven for 30+ minutes to roast them. I realized there’s got to be a way to cook them on the grill. Using indirect heat, these steamed beets were some of the best I’ve ever had.

This salad was inspired by a delicious appetizer I had at a charming cocktail bar while visiting my sister in Charlottesville, VA. It was so good I’ve been thinking about it since (and added a few twists of my own).

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Grilled Beet Salad

Colorful grilled beet salad

★★★★★

5 from 1 reviews

A colorful beet salad with grapefruit, goat cheese, toasted pistachios, and basil.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
Scale

Ingredients

  • 3 golden beets, scrubbed and peeled
  • 1 grapefruit*, sliced into wedges
  • 4 oz goat cheese
  • 1/4 cup pistachios, toasted
  • 1/4 cup basil, thinly sliced
  • lime zest
  • 1 tbsp olive oil

Instructions

  1. Preheat two grill burners to high.
  2. Large dice the peeled beets. Place all pieces on a large piece and foil and fold over to create a packet.
  3. Cook beets in foil over indirect heat (Turn off one burner and place the foil packet of beets over the off burner.) for 25-30 minutes until beets are cooked through.
  4. Peel and large dice the beets. Place on a plate with orange slices, crumbled goat cheese, basil, and pistachios. Top with lime next and drizzle with olive oil.

Notes

*Don’t like grapefruit? Use an orange instead!

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Filed Under: Salad

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Comments

  1. David Hodges says

    July 12, 2018 at 11:42 am

    Great photos and a wonderful recipe 🙂

    ★★★★★

    Reply

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Hey! I'm Sarah. I am passionate about creating seasonal recipes for the everyday cook inspired by New Jersey farm-fresh produce. Read More…

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