Roasted Beet Charred Cauliflower Seeded 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.

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  • Preheat the oven to 400°. Put the beets in a small roasting pan and add 1/4 inch of water and salt. Tightly cover the pan with foil and bake the beets for 1 hour, or until tender. Drain and let cool, then peel the beets and slice them 1/4 inch thick. In the roasting pan, toss the beets with 1 tablespoon each of the olive oil and vinegar. Season with salt and pepper.
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  • In a large saucepan of salted boiling water, cook the cauliflower until just tender, about 3 minutes. Drain well. Transfer the florets to a large bowl and toss with 1 tablespoon of the olive oil and the lemon juice. Season with salt and pepper.
  • In a medium bowl, soak the sliced shallot in the remaining 2 tablespoons of vinegar for 5 minutes. Add the parsley, mint and the remaining 5 tablespoons of olive oil. Fold in the chopped eggs and season with salt and pepper. Arrange the sliced beets on a large platter and scatter the cauliflower florets over them. Spoon the dressing over the salad and serve.

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