Best Grilled Beet Charred Citrus Salad Recipes

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GRILLED BEET & CHARRED CITRUS SALAD



Grilled Beet & Charred Citrus Salad image

Make and share this Grilled Beet & Charred Citrus Salad recipe from Food.com.

Provided by Rick M.

Categories     Citrus

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

GRILLED BEET & CHARRED CITRUS SALAD RECIPE - FOOD.COM



Grilled Beet & Charred Citrus Salad Recipe - Food.com image

Amplify the flavors of this luscious salad with a little time on the grill.

Provided by @MakeItYours

Number Of Ingredients 10

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)

Steps:

  • 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.

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