Grilled Beet Charred Citrus Salad Recipe Foodcom

GRILLED BEET & CHARRED CITRUS SALAD

Steps:

• Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
• Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
• Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.

CITRUS BEET SALAD

Steps:

• Preheat the oven to 400 degrees F.
• If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.
• Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.
• Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.

MARINATED BEETS WITH CHARRED ONION CREMA

Steps:

• Scrub the beets to remove any residual dirt and trim the tops and tails but leave the skin on. Cut in half and place in a medium pot, then add water to cover by at least 1 inch. Place the pot over high heat and bring to a boil, then reduce to a simmer. Simmer the beets until fully tender, testing by piercing to the center of the largest beet with the tip of a paring knife, 15 to 20 minutes. Drain the beets, and while they are still warm to the touch, use your not-favorite kitchen towel to rub off the skins. Cut the beets into wedges, taking care to keep the like-colored beets together, but separate from the other colors.
• Whisk together the olive oil, vinegar, mustard and honey in a medium bowl. Add salt and pepper to taste and whisk again to combine. Add the Pickled Shallots and the beets and marinate for at least 30 minutes or up to 1 hour.
• Dollop spoonfuls of the Charred Onion Crema on the bottom of a serving platter. Top with the beets, herbs and Harissa Breadcrumbs.
• Cut the shallot into 1/8-inch rings and place in a medium metal bowl. Separate the layered rings with your fingers and try to keep the rings as whole as possible.
• Combine the apple cider vinegar, beet juice, sugar, salt and a few turns of pepper in a small pot. Whisk the mixture and bring to a boil over high heat. Whisk one more time to make sure everything is fully combined. Remove the pot from the heat and pour over the prepared shallot rings. Stir the rings to make sure they are fully covered. Allow the shallots to cool naturally, 20 to 30 minutes.
• Cut the onion into 1/2-inch slices or wheels. Place the onion wheels in a dry cast-iron pan set over medium heat. Allow the onions to char deeply on one side, 10 to 15 minutes, then flip them over and char the other side, 10 to 15 minutes. Remove the pan from the heat and allow the onions to cool slightly.
• Place the onions in the bowl of a high-powered blender and pulse a few times to break them up and release any remaining steam. Let the onions cool down for another few minutes, then add the crema to the blender. Blend the onions and crema, then season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Peel the outer crust off the boule. Cut the remaining bread into 1- to 2-inch cubes. Place the cubes in the bowl of a food processor and pulse until you have small and consistent breadcrumbs.
• Pour the olive oil into a medium saute pan set over medium heat. Add the garlic and cook until it becomes fragrant, 1 to 2 minutes. Remove the pan from the heat and add the harissa paste. Whisk in the harissa paste until it is dispersed throughout the oil.
• Place the untoasted breadcrumbs in a large bowl and drizzle the garlic and harissa oil over the top, stirring and flipping the breadcrumbs to ensure even coverage.
• Lay the coated crumbs on a sheet tray and bake until crispy and golden brown, 10 to 12 minutes. Remove the toasted crumbs and scrape onto a paper-towel lined sheet tray to drain any excess oil. Season with salt while the crumbs are still warm.

CHARRED GREENS WITH CITRUS VINAIGRETTE

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
• Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
• In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
• Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
• Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.

GRILLED BEET SALAD WITH BURRATA AND CHERRIES

Steps:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
• Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
• Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
• Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.