Ingredients Jump to Instructions ↓

  1. Warm Beet and Onion Salad

  2. 2 medium golden beets with leafy tops

  3. 2 medium red beets with leafy tops

  4. extra virgin olive oil

  5. 1 large red onion cut into 4 1/2 inch silces

  6. 2 hearts romaine lettuce

  7. Trim attached greens off beets leaving about 1/2 inch;reserve the

  8. tops. Leave the root end intact. Scrub beets well under cold

  9. running water. Lightly spray/brush beets with olive oil. Grill

  10. beets over indirect medium heat untill tender when pierced with

  11. 1 to 1 1/2 hours depending on size. Turn them

  12. once at halfway thruogh grilling time. Remove and let cool to

  13. handle, trim and discard ends. Rub off skins and silce beets into 1/4 to 1/2 inch slices. Place sliced red beets and golden beets

  14. in separate bowls. Lightly brush onion slices with some of the dressing and grill over

  15. direct medium heat till tender, about 10-12 minutes, turning at

  16. half way point. Remove and let cool slightly. Separate into rings.

  17. Rinse reserved beet leaves under cold running water. Select the

  18. smallest most tender leaves and place those along with the romaine

  19. lettuce in a large bowl. Add half the dressing and toss. Divide

  20. greens into 4 bowls and top with beets and onions. Drizzle with

  21. remaining dressing.

  22. Dressing:

  23. 1 medium orange

  24. 1/3 cup extra virgin olive oil

  25. 2 tbsp red wine vinegar

  26. 1 tbsp fresh basil finely sliced

  27. 1 tsp minced garlic

  28. 1/2 tsp kosher salt

  29. fresh ground black pepper 1 tbsp orange zest from orange

  30. Peel and pith the orange, let the juice and the sections of orange

  31. fall into a bowl. (no skin or membrane on orange at all). Add

  32. remaing dressing ingredients including zest and pepper. Stir gently

  33. to combine and not break orange segments too much.


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