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 SALAD WITH BURRATA AND CHERRIES



Grilled Beet Salad with Burrata and Cherries image

Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

Provided by Anna Stockwell

Categories     Beet     Grill/Barbecue     Vinegar     Mozzarella     Cheese     Cherry     Olive     Soy Free     Peanut Free     Summer     Side     Appetizer     Vegetarian     Wheat/Gluten-Free

Yield 4-6 servings

Number Of Ingredients 9

6 medium beets (about 2 lb. total)
1 Tbsp. sherry vinegar or red wine vinegar
1 tsp. kosher salt
3 Tbsp. extra-virgin olive oil, plus more for drizzling
8 oz. burrata or mozzarella, torn into 2" pieces
8 oz. fresh cherries (about 2 cups), halved, pitted
1 cup Castelvetrano olives, smashed, pitted
Flaky sea salt
Freshly ground black pepper

Steps:

  • Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
  • Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
  • Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
  • Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
  • Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.

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Top Asked Questions

What's the best way to cook beets on the grill?
Directions. Preheat an outdoor grill for high heat. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets. Place packet on the grill grate. Cook 30 minutes, or until beets are very tender.
How to make Beet salad with burrata and cherries?
Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine. Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
What's the best way to make a Beet salad?
In bowl, combine orange juice, zest, yogurt, oil, mustard and poppy seeds, and whisk until uniform. Season with salt and pepper, to taste. Arrange arugula on large platter. Trim and peel remaining beet; using mandoline or sharp knife, slice very thinly. Add beet slices to salad, along with roasted beets and orange segments.

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