Warm Beet and Onion Salad
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INGREDIENTS 2 medium golden beets with tops
2 medium red beets with tops
Extra virgin olive oil
1 large red onion, cut into slices
2 hearts romaine lettuceDRESSING
1 medium orange
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh basil, sliced
1 teaspoon minced garlic
1/2 teaspoon kosher salt
Fresh ground black pepper
1 tablespoon orange zestTrim attached greens off beets leaving about 1/2-inch; reserve the tops. Leave the root end intact. Scrub beets well under cold running water. Lightly spray/brush beets with olive oil. Grill beets over indirect medium heat until tender when pierced with the tip of a knife, 1 to 1-1/2 hours, depending on size. Turn them once at halfway through grilling time. Remove and let cool to handle, trim and discard ends. Rub off skins and slice beets into 1/4 to 1/2-inch slices. Place sliced red beets and golden beets in separate bowls.
Lightly brush onion slices with some of the dressing and grill over direct medium heat until tender, about 10 to 12 minutes, turning at halfway point. Remove and let cool slightly. Separate into rings.
Rinse reserved beet leaves under cold running water. Select the smallest and most tender leaves and place those along with the romaine lettuce into a large bowl. Add half the dressing and toss. Divide greens into 4 bowls and top with beets and onions. Drizzle with remaining dressing.
TO MAKE DRESSING - Peel and pith the orange, let the juice and the sections of orange fall into a bowl. (No skin or membrane on orange at all.) Add remaining dressing ingredients including zest and pepper. Stir gently to combine and not break the orange segments too much.
4 servings