Skip to content

Grilled Beet Salad with Goat Cheese & Green Beans

  • Yields: 6 Servings
  • Cook time: 15 minutes
  • Prep time: 10 minutes


Grapefruit Vinaigrette
  • 1½ teaspoons salt
  • 1 teaspoon freshly chopped thyme leaves
  • ½ cup extra virgin olive oil
  • ½ large ruby red grapefruit juiced, (or ¾ cup ruby red grapefruit juice)
  • ¼ teaspoon cracked black pepper
  • 3 tablespoons freshly chopped basil leaves
  • ½ pound French green beans
  • 2 cups water
  • 2 ounces farm goat cheese
  • 20 small pearl red onions
  • 6 medium golden beets


Preheat the grill using Kingsford® charcoal.

In a small bowl, whisk the grapefruit juice and olive oil together with the basil, thyme, salt and pepper until emulsified.

Then, bring a 2-quart saucepan filled with 3 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.

Place the onions in vegetable grill pan and grill over direct heat for 3 to 4 minutes. Remove from the grill and let cool.

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.

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.

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now