Best 4 Grilled Beet Charred Citrus Salad Recipes
Indulge in a symphony of flavors with Grilled Beet and Charred Citrus Salad, a culinary masterpiece that tantalizes your taste buds with every bite. This delightful salad features tender grilled beets, charred citrus segments, creamy goat cheese, crunchy pistachios, and a tangy citrus vinaigrette, all harmoniously arranged atop a bed of peppery arugula. For a delightful twist, try the Citrus Fennel Salad with Grilled Halloumi, where sweet citrus segments, shaved fennel, and grilled halloumi cheese unite in a refreshing ensemble.
If you crave a warm and comforting meal, the Roasted Beet and Sweet Potato Soup with Pistachio Pesto is a must-try. This velvety soup features roasted beets, sweet potatoes, and carrots, simmered in a flavorful broth and garnished with a vibrant pistachio pesto. For a heartier option, the Beet and Goat Cheese Stuffed Mushrooms offer a delightful combination of earthy beets, creamy goat cheese, and savory mushrooms, baked to perfection.
For a unique side dish, the Roasted Beets with Citrus and Pistachios presents a medley of roasted beets, charred citrus segments, and crunchy pistachios, drizzled with a zesty citrus vinaigrette. And if you're looking for a refreshing and vibrant salad, the Beet and Orange Salad with Citrus Vinaigrette combines roasted beets, juicy oranges, and a tangy citrus vinaigrette for a burst of flavor.
CHARRED GREENS WITH CITRUS VINAIGRETTE
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
- Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
- In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
- Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
- Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.
BEET AND BURRATA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the beets: Preheat the oven to 375 degrees F.
- Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
- For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
- For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.
GRILLED BEET SALAD WITH BURRATA AND CHERRIES
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
Provided by Anna Stockwell
Categories Beet Grill/Barbecue Vinegar Mozzarella Cheese Cherry Olive Soy Free Peanut Free Summer Side Appetizer Vegetarian Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
- Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
- Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
- Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.
GRILLED BEET & CHARRED CITRUS SALAD
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
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.
Tips:
- Choose the right beets: Select beets that are small to medium in size, about 2 to 3 inches in diameter. Smaller beets have a more tender texture and cook more evenly.
- Prepare the beets properly: Before grilling, trim the tops and bottoms of the beets, leaving about 1 inch of stem intact. Scrub the beets thoroughly to remove any dirt or debris. If desired, peel the beets before grilling.
- Use a hot grill: Preheat your grill to medium-high heat before grilling the beets. This will help to create a nice char on the outside of the beets while keeping the inside tender.
- Grill the beets until tender: Depending on the size of your beets, they will take about 15-20 minutes to grill. Turn the beets occasionally to ensure that they cook evenly. The beets are done grilling when they are tender when pierced with a fork.
- Let the beets cool: Once the beets are grilled, remove them from the grill and let them cool slightly before handling. Once cool enough to handle, peel the beets and cut them into wedges or slices.
- Make the charred citrus dressing: While the beets are grilling, make the charred citrus dressing. To do this, simply combine olive oil, lemon juice, orange juice, grapefruit juice, honey, Dijon mustard, salt, and pepper in a small bowl and whisk to combine.
- Assemble the salad: To assemble the salad, simply combine the grilled beets, charred citrus dressing, arugula, and goat cheese in a large bowl and toss to combine. Serve immediately.
Conclusion:
This grilled beet and charred citrus salad is a delicious and refreshing summer dish. The beets are grilled until tender and slightly charred, and the charred citrus dressing adds a bright and tangy flavor. The arugula and goat cheese add a bit of texture and richness to the salad. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.
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