Thursday, June 7, 2012

Grilled Beet Green Salad

This is my absolutely favorite new recipe! I know, I always say that, but this time I mean it! It also is my easiest new salad dressing. If beets have been on your list of things to avoid eating maybe you haven't tried them this way.

Grilled Beet Green Salad             
2 bunches of beets
1 bunch of green onions
1 bunch of garlic scapes, if available
1/2 cup roughly chopped Kalamata olives
1/2 cup feta cheese
olive oil
sea salt

Cut the greens from the beets right where the greens meet the stems. Clean onions and cut off bottom roots. Trim garlic scapes and place in cold salted water with the  greens, and onions for 15 minutes. Heat the grill while the greens are soaking. Remove the onions and scapes and place on a towel to dry. Spin the greens and spread on a platter. Brush all three with olive oil making sure everything is well coated and sprinkle with salt. Wrap the onions in foil and place on grill for 7 minutes. Turn over and continue grilling for 5 minutes. Remove green onions from foil and place directly on grill. Watch carefully and turn them as they begin to char. When they are almost done, spread the greens and scapes, if using, on the grill and toss as they start to cook. Look for them to be warm, wilted, and charred in some spots, but NOT burned! If you use tongs they will be easy to toss. Of course you can use a grill pan if desired! When the greens are done, remove them to your platter and top with the grilled onions and scapes. Sprinkle olives, and feta and drizzle with the dressing. Serve immediately with crusty bread. You could marinate some chicken breast in the dressing and grill that as well in  order to turn this into a main dish salad. If you follow a vegetarian diet you could also roast chickpeas after tossing in the dressing and add those instead.
 * Of course you can also grill the beets, but if yours are too small just use the greens. I saved my beets for my Sunset Slaw recipe. Check back tomorrow for that recipe.

Whole Grain Mustard Balsamic Vinaigrette
1/4 cup balsamic vinegar
2 tbsp water
1/2 cup olive oil
3 tbsp whole grain mustard
3 tbsp honey

Mix in food processor or add to jar and shake until well blended!

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