Grilled Beet, Mini Pepper and Goat Cheese Salad
December 13, 2011
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.
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, Grilling.com Editor