Grilled Beet Charred Citrus Salad
Experience the vibrant harmony of smoky and tangy flavors with our Grilled Beet Charred Citrus Salad. This stunning dish pairs tender, caramelized beet slices with charred navel oranges and grapefruit, creating a dynamic contrast of earthy sweetness and citrusy brightness. Layered over a bed of peppery baby arugula and topped with creamy goat cheese, toasted walnuts, and a touch of fresh mint, this salad is dressed in a zesty citrus vinaigrette for the perfect finishing touch. Ideal as a light main course or a show-stopping side dish, this salad is packed with wholesome ingredients and bold flavors, making it a fresh and customizable addition to your summer grilling menu.
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Recipe Information
Ingredients
- 4 medium beets, peeled
- 2 navel oranges
- 1 grapefruit
- 3 tablespoons olive oil
- 4 cups baby arugula
- 1 cup goat cheese, crumbled
- 1 cup toasted walnuts
- 2 tablespoons fresh mint leaves, chopped
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your grill to medium-high heat.
Slice the peeled beets into 1/2-inch thick rounds. Drizzle with 1 tablespoon of olive oil and lightly season with salt and pepper.
Cut the navel oranges and grapefruit in half horizontally.
Place the beet slices directly on the grill grates. Grill for 4-5 minutes per side, or until tender and lightly charred.
Place the citrus halves cut-side down on the grill and char for 3-4 minutes, until caramelized and slightly blackened.
Remove the beets and citrus from the grill and allow them to cool slightly. Slice the grilled citrus into segments, discarding the peel.
In a small bowl, whisk together the remaining olive oil, honey, Dijon mustard, lemon juice, salt, and pepper to create a vinaigrette.
On a large serving platter, arrange the baby arugula as the base. Layer the grilled beets and charred citrus segments on top.
Sprinkle the salad with crumbled goat cheese, toasted walnuts, and chopped mint leaves.
Drizzle the citrus vinaigrette over the salad just before serving. Toss gently to combine if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 23.7 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
