Cued Country Beet Salad Print this recipe

Ingredients

Grapefruit Vinaigrette

• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup extra virgin olive oil
• 1/2 large ruby red grapefruit, juiced (or 3/4 cup ruby red grapefruit juice)
• 1/4 teaspoon cracked black pepper
• 3 tablespoons freshly chopped basil leaves

• 1/2 pound French green beans
• 2 cups water
• 2 ounces farm goat cheese
• 20 small pearl red onions
• 6 medium golden beets

Instructions

1. Preheat the grill using Kingsford® charcoal.
2. In a small bowl, whisk the grapefruit juice and olive oil together with the basil, thyme, salt and pepper until emulsified.
3. Then, bring a 2-quart saucepan filled with three inches of cold water to a boil. Once the water is boiling, add the green beans to the pan and cook for 1 to 2 minutes, or until bright green. Drain the beans and place in a large bowl, filled with ice and water. Once cooled, remove the beans to a paper towel to drain.
4. Place the onions in vegetable grill pan and grill over direct heat for 3 to 4 minutes. Remove from the grill and let cool.
5. Grill the beets for about 5 to 7 minutes over medium heat, or until they have softened a bit and have grill marks. Then, remove the beets and place them into a large bowl. Once cool, cut the beets in half.
6. Combine the beans, onions, beets and goat cheese in a large bowl, and toss with enough vinaigrette to lightly coat. Chill covered for 30 minutes or until ready to serve.
7. Recipe created by Southern Ground Executive Chef Rusty Hamlin on behalf of Kingsford® Charcoal and inspired by the Zac Brown Band 2011 concert tour.

Credit

1. Southern Ground Executive Chef Rusty Hamlin