Grilled Beet, Quinoa, and Feta Salad (+ Summer Veg Grilling Inspirations)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Erin Alderson
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 2 1x
Category: Dinner

Ingredients

Scale

Salad
2 large red beets*
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2-3 handfuls loose leaf lettuce
1 cup cooked quinoa, cooled
1/4 cup roasted almonds, whole or sliced
1 ounce feta
Dressing**
2 whole scallions, minced
1/4 cup olive oil
2 tablespoons champagne vinegar***
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Toast
2 slices sourdough bread
1 tablespoons olive oil
1 clove garlic

Cook Mode Prevent your screen from going dark

Instructions

Light Grill to medium-low heat.
Bring a pot of water to a boil. Scrub beets well and slice off the top and bottom then remove any wispy parts of the beet. Drop into the boiling water and cook for 12-15 minutes, just until the beet starts to be tender. Drain and rinse with cold water. Let sit until cool enough to handle.
Take the parboiled beet and slice into 1/4" slices. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place beet slices on the grill and cook until charred on both sides, 6-8 minutes per side (depending on heat.) Remove and quarter each slice.
Combine lettuce, quinoa, almonds, and feta in a large bowl. Add cooked beets and toss to combine.
In a small food processor or blender, combine scallions, olive oil, vinegar, salt, and pepper. Run until dressing has emulsified.
Dress salad if desired or serve dressing on the side.
In addition to the salad, to make the garlic toast, brush sliced bread with olive oil. Cut the end off the garlic clove and rub on the bread. Grill along side the beets but only for 30-60 seconds on each side (if grill is hot.) Serve salad with slices of toast or cut into cubes and use as croutons.

Notes

*Beets are one vegetable that if it looks healthy, I won't peel. However, if you want to peel the beets. Let cool after parboiling and peeling before cutting into slices.
**This makes a little extra dressing but I find the blender/food processor handles it a bit better. Store extra dressing in an airtight container in the refrigerator for 2-3 days.
***I love the light, refreshing taste champagne vinegar adds to vinaigrettes, however, if you can't find it, apple cider or white balsamic works as well.

Find it online: https://naturallyella.com/grilled-beet-quinoa-and-feta-salad/