Warm Beet Salad
Source of Recipe
chef at world recipes
Recipe Introduction
If you have never tasted grilled beets, you will be surprised how
sweet and flavorful they are compared to the canned product. Use
yellow beets if you can find them for added color. Otherwise, all red
beets will do fine.
List of Ingredients
2 large red beets
2 large yellow beets
Extra-virgin olive oil
1 large red onion, thickly sliced
1 orange, peeled and sectioned
2 hearts of romaine lettuce
For the dressing:
1-2 cloves garlic, finely chopped
1/3 cup (80 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1 Tbs orange zest
1 Tbs (15 ml) chopped fresh basil
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste
Rub or spray the beets with olive oil and grill over indirect heat or
bake in a 350F (180C) oven until tender when tested with the tip of a
knife, 1 to 1 1/2 hours depending on size. Remove the beets from the
heat and allow to cool enough to handle. Trim the ends off the beets
and rub the skin off. Cut the beets into thick slices. Whisk
together the ingredients for the dressing. Brush the onion slices
with a little of the dressing and cook over hot coals or under a
preheated broiler until tender and lightly browned, about 5 minutes
per side. Arrange the beets, onion slices, and orange sections on
leaves of romaine lettuce and drizzle with the dressing. Serve warm
or at room temperature. Serves 4 to 6.
Recipe
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