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Print this Recipe    Beet Onion

Warm Beet and Onion Salad

2 medium golden beets with leafy tops
2 medium red beets with leafy tops
extra virgin olive oil
1 large red onion cut into 4 1/2 inch silces
2 hearts romaine lettuce

Trim attached greens off beets leaving about 1/2 inch;reserve the
tops. Leave the root end intact. Scrub beets well under cold
running water. Lightly spray/brush beets with olive oil. Grill
beets over indirect medium heat untill tender when pierced with
the tip of a knife, 1 to 1 1/2 hours depending on size. Turn them
once at halfway thruogh grilling time. Remove and let cool to
handle, trim and discard ends. Rub off skins and silce beets into
1/4 to 1/2 inch slices. Place sliced red beets and golden beets
in separate bowls.

Lightly brush onion slices with some of the dressing and grill over
direct medium heat till tender, about 10-12 minutes, turning at
half way point. Remove and let cool slightly. Separate into rings.

Rinse reserved beet leaves under cold running water. Select the
smallest most tender leaves and place those along with the romaine
lettuce in a large bowl. Add half the dressing and toss. Divide
greens into 4 bowls and top with beets and onions. Drizzle with
remaining dressing.


Dressing:

1 medium orange
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp fresh basil finely sliced
1 tsp minced garlic
1/2 tsp kosher salt
fresh ground black pepper
1 tbsp orange zest from orange

Peel and pith the orange, let the juice and the sections of orange
fall into a bowl. (no skin or membrane on orange at all). Add
remaing dressing ingredients including zest and pepper. Stir gently
to combine and not break orange segments too much.

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