Grilled Red Beet Salad

Toss together grilled beets, red onion, toasted almonds, and greens, and you’ve got a festive vegan salad that lends both eye appeal and great taste to your summer holiday menus. For a change, try golden beets or a mix of both red and golden beets, for an even more impressive dish for vegan entertaining. 
Toss together grilled beets, red onion, toasted almonds, and greens, and you’ve got a festive vegan salad that lends both eye appeal and great taste to your summer holiday menus. For a change, try golden beets or a mix of both red and golden beets, for an even more impressive dish for vegan entertaining. 

Grilled Red Beet Salad

Serves 8

Ingredients:

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• 3 red beets, peeled, cut into 1/2-inch thick slices

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• 2 tablespoons olive oil

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• Salt and freshly ground black pepper

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• 2 cups fresh arugula

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• 3 cups torn red leaf lettuce

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• 3/4 cup sliced almonds, toasted

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• 2 tablespoons flax seed oil

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• 1 tablespoon balsamic vinegar

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• Juice of 1 orange

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• 1 tablespoon finely grated orange zest

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• 1 tablespoon pure maple syrup

Directions:

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1. Preheat grill to medium heat and oil the grate.

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2. Brush beet slices with olive oil and season with salt and pepper.

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3. Grill beets 5 minutes per side or until they are fork tender and lightly browned. Remove from heat and set aside to cool.

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4. In a large bowl, combine arugula, lettuce, and almonds.

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5. In a small bowl, whisk together flax seed oil, vinegar, orange juice, zest, and maple syrup. Season with salt and pepper.

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6. Add beets to the arugula mixture. Drizzle in half of the flax vinaigrette and toss to coat.

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7. Add more vinaigrette, if desired. Serve immediately.

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