COWBOY CHARCOAL
RECIPES
ROASTED BEET SALAD
SHARE THIS RECIPE
By Christie Vanover of Girls Can Grill
Watch Girls Can Grill pitmaster, and Cowboy Charcoal Ambassador, Christie Vanover roast beets over a live fire for a perfect roasted beet salad.
Ingredients:
For the Beets:
2 golden beets
2 red beets
1 tbsp olive oil
Pinch kosher salt
Pinch black pepper
Goat Cheese Spread:
8 oz goat cheese
1/4 cup Greek yogurt
1 tbsp olive oil
2 cloves garlic, grated
1 tbsp fresh basil, chopped
Kosher salt and black pepper to taste
Finishing Touches:
1 cup arugula
1/2 cup toasted walnuts
2 tsp olive oil
Sea salt and black pepper
PREPARATION:
Remove the greens from the beets. Slice off the root stem on the bottom. Wash the beets and dry with a paper towel. Rub the beets with olive oil, salt and pepper.
Heat the grill to 375-400F degrees using Cowboy Charcoal Hardwood Briquets with an indirect heat zone. Grill at 375-400F degrees over direct heat for 1 hour to 205-210F degrees, turning occasionally.
While the beets are grilling, mix the goat cheese, Greek yogurt, olive oil, garlic and basil. Season with salt and pepper to taste. Chill.
Wearing a pair of food-safe gloves, remove the skins from the beets. Slice the peeled beets into wedges.
Smear the goat cheese spread onto a plate. Layer on grilled beet wedges, arugula and toasted walnuts. Drizzle with olive oil and season with sea salt and black pepper.
NOTES:
Fresh garlic can have a bit of a bite. If you prefer a more subtle garlic flavor, use roasted garlic cloves.
If you roast them on a pellet grill, use
Cowboy Charcoal Pellets and set the grill to 400F degrees.
