Grilled Beet, Mini Pepper and Goat Cheese Salad

December 13, 2011

grilled beets and peppers

I love to serve grilled beets during the holidays and the addition of marinated peppers and goat cheese really puts this dish over the top.


12-15 mini sweet peppers

2 tbsp balsamic vinegar

1 tsp salt

3 tbsp olive oil

3 large beets, peeled and cut in to 1/4 inch slices

1 tbsp canola oil

Goat cheese, approximately 4.5 ounces

Grill the sweet mini peppers over high heat turning frequently until lightly charred, approximately 5 minutes.  Meanwhile, mix the balsamic vinegar, salt and olive oil together in a one gallon zip top storage bag.  Add the peppers to the vinegar and oil mixture and allow them to marinate in the refrigerator overnight until ready to assemble the salad.

grilled peppers next to flowers

To prepare the beets, coat the slices with canola oil and place on a grill over medium-high heat approximately 8 minutes per side until soft.   As the beets cook, set the round of goat cheese on a double layer of aluminum foil and place on the grill to warm for 4-5 minutes.

Remove beets and place on a platter along with the marinated peppers and goat cheese and serve immediately.

Clint Cantwell, Editor

Related Topics: Beet Salad | Beets | Clint Cantwell | Goat Cheese | Grilled Beets | Holiday Menu | Mini Peppers

User Guidelines