Grilled Beets Salad with Lemon and Herbs
Simple grilled beets salad with lemon and herbs recipe. Learn how to cook beets on the grill and turn them into a delicious vegan beet salad.
- 2 pounds beets, greens tops trimmed about 1 inch above bulb and reserved for another use
- 1 lemon, juice only
- 1 tsp kosher salt
- 3/4 cup lightly packed herbs such as parsley, cilantro, chives, mint, or a mix, torn or roughly chopped
- 2 tbsp olive oil
Place beets on a hot grill. Grill, turning every 10 minutes or so until skin is blackened all over and you can slide a fork into flesh, 40-45 minutes. Remove beets from grill and place in a bowl. Cover for about 30 minutes to let the beets steam.
Use a paper towel to rub the skins off each beet. Cut into 1/2” wedges and add to a large bowl. Add the lemon juice and kosher salt. Toss and let sit to soak in the lemon juice while you prepare your herbs.
Add herbs and olive oil. Toss. Serve.
Beet salad will keep 4-5 days covered in the refrigerator.
Calories: 167kcalFat: 7.5g