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
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:

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  • 3 red beets, peeled, cut into 1/2-inch thick slices
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  • 2 tablespoons olive oil
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  • Salt and freshly ground black pepper
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  • 2 cups fresh arugula
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  • 3 cups torn red leaf lettuce
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  • 3/4 cup sliced almonds, toasted
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  • 2 tablespoons flax seed oil
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  • 1 tablespoon balsamic vinegar
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  • Juice of 1 orange
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  • 1 tablespoon finely grated orange zest
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  • 1 tablespoon pure maple syrup

Directions:

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  1. Preheat grill to medium heat and oil the grate.
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  3. Brush beet slices with olive oil and season with salt and pepper.
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  5. Grill beets 5 minutes per side or until they are fork tender and lightly browned. Remove from heat and set aside to cool.
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  7. In a large bowl, combine arugula, lettuce, and almonds.
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  9. In a small bowl, whisk together flax seed oil, vinegar, orange juice, zest, and maple syrup. Season with salt and pepper.
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  11. Add beets to the arugula mixture. Drizzle in half of the flax vinaigrette and toss to coat.
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  13. Add more vinaigrette, if desired. Serve immediately.

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