Grilled Beet Salad
Recipe: Grilled Beet & Onion Salad
Grilled Beet Salad
Grilled Beet Salad
Recipe: Grilled Beet & Onion Salad
Makes 4 servings
Ingredients
- 2 medium red beets (12 oz.) washed, peeled and sliced into ½ to ¼-inch slices
- 3 medium yellow beets (12 oz) washed, peeled and sliced into ½ to 1/4-inch slices
- 1 medium white onion (12 oz) sliced into ½-inch thick slices
- 4 tsp. olive oil, divided
- ¼ tsp. ground black pepper
- ¼ tsp. sea salt
- ¼ tsp. garlic powder
- 2 tsp. finely chopped fresh rosemary, divided
- 1 TB apple cider vinegar
- ¼ cup orange juice (best if squeezed fresh)
- 2 tsp. orange zest
- 1 tsp. honey
- 2 oz. goat cheese
- 2 cups cooked garbanzo beans or chickpeas (if using can be sure and rinse the beans first)
- 8 cups mixed salad greens, washed and torn
Instructions
- Heat outdoor grill to medium heat. In large roasting pan, gently toss beets and onion slices with 2 tsp. olive oil, black pepper, salt, garlic powder and 1 tsp. rosemary. Be sure to keep onion slices in tact.
- Place vegetables on grill, cover and turn occasionally for about 15 minutes until tender and slightly black on the outside. While vegetables are cooking make dressing.
- In small bowl whisk cider vinegar, orange juice, orange zest, honey, remaining olive oil and rosemary.
- To serve toss 2 cups lettuce greens, 1/2 cup garbanzo beans and 3 oz. vegetables with 2 TB of dressing, then top with 1/2 oz. of crumbled goat cheese, on each of four plates.
Total calories per serving: calories: 362, fat: 11 gms, trans fats: 0 sat. fat: 4 gms, cholesterol: 11 mg, sodium: 378 mg, carbohydrates: 53 gms, Dietary fiber: 13 gms, sugars 24 gms, Protein 15 gms
Diane Welland, M.S., RD
