Grilled Beet Salad
Recipe by Jon Hauge
Grilling & BBQ
Beets and preserved lemon add a wonderful fresh tanginess to dark leafy greens and creamy feta cheese. This salad is sure to impress!
Serves
4 servings
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
3 medium beets 1 preserved lemon, chopped
Ground Cumin Seeds
1 tsp. Ground Cumin Seeds
Coarse Black Malabar Pepper
¼ tsp. Coarse Black Malabar Pepper
¼ cups rice wine vinegar
4 oz. feta, crumbled
3 cups mixed greens
Directions
Cook beets in boiling water for about 10 to 15 min., until slightly tender. Lay beets onto a rack or paper towels to get rid of excess moisture. Once cooled enough to handle, peel and cut into wedges or 1/4-inch thick slices. Preheat grill to medium-high. Grill beets until tender and have desired grill marks. Let cool then chop into cubes if desired. Add preserved lemon, cumin, pepper, and rice wine vinegar. Mix and chill at least 1 hour. Serve on top of greens topped with crumbled feta cheese.
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