Let's get grilling

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.
Cooking for 6 people


Grapefruit Vinaigrette

  • salt
  • freshly chopped thyme leaves
    1 teaspoon
  • extra virgin olive oil
    ½ cup
  • large ruby red grapefruit juiced, (or ¾ cup ruby red grapefruit juice)
  • cracked black pepper
    ¼ teaspoon
  • freshly chopped basil leaves
    3 tablespoons

  • French green beans
    ½ pound
  • water
    2 cups
  • farm goat cheese
    2 ounces
  • small pearl red onions
  • medium golden beets
Meals & Dishes: LunchMeals & Dishes: SaladsOccasion: Picnic/July 4thMain Ingredient: VegetablesMeals & Dishes: Sides3Credit: Recipe created by Southern Ground Executive Chef Rusty Hamlin on behalf of Kingsford® charcoal and inspired by the Zac Brown Band 2011 concert tour.

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