Grilled Red Beet Salad

Toss together grilled beets, red onion, toasted almonds, and greens, and you've got a festive vegan salad that lends both eye appeal and great taste to your summer holiday menus. For a change, try golden beets or a mix of both red and golden beets, for an even more impressive dish for vegan entertaining. 

Grilled Red Beet Salad

Serves 8

Ingredients:

• 3 red beets, peeled, cut into 1/2-inch thick slices


• 2 tablespoons olive oil


• Salt and freshly ground black pepper


• 2 cups fresh arugula


• 3 cups torn red leaf lettuce


• 3/4 cup sliced almonds, toasted


• 2 tablespoons flax seed oil


• 1 tablespoon balsamic vinegar


• Juice of 1 orange


• 1 tablespoon finely grated orange zest


• 1 tablespoon pure maple syrup

Directions:

1. Preheat grill to medium heat and oil the grate.


2. Brush beet slices with olive oil and season with salt and pepper.


3. Grill beets 5 minutes per side or until they are fork tender and lightly browned. Remove from heat and set aside to cool.


4. In a large bowl, combine arugula, lettuce, and almonds.


5. In a small bowl, whisk together flax seed oil, vinegar, orange juice, zest, and maple syrup. Season with salt and pepper.


6. Add beets to the arugula mixture. Drizzle in half of the flax vinaigrette and toss to coat.


7. Add more vinaigrette, if desired. Serve immediately.

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