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Grilled Beet Salad with Goat Cheese & Green Beans

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  • 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


  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 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.
  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.
Grapefruit Vinaigrette
  1. 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.

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