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Roasted Beet Salad

Roasted Beet Salad


8 medium beets, scrubbed and halved

olive oil

2 tbsp onion, finely chopped

2 tbsp raspberry vinegar

1/4 cup walnut oil

salt and pepper, to taste

1/4 cup crumbled feta cheese

2 tbsp fresh parsley, finely chopped


Using 2 large sheets of heavy duty aluminum foil, lay 4 beets on top of each sheet. Drizzle beets with olive oil, and wrap the foil around them in a package, taking care to seal the edges well. Place them on the upper rack of a preheated barbecue or in the oven at 350°F and roast until tender, approximately an hour. Let cool and peel if desired. Cut into large dice.

In a large bowl, combine the vinegar, walnut oil, salt and pepper and taste to adjust. The sweetness of the beets will come through, so a sour vinaigrette works well. Toss in the prepared beets and onion. Can be prepared a day or two ahead up to this point. Just before serving, top with crumbled feta and chopped parsley. Serve at room temperature.

Recipe from Gathering Around The Grill Cookbook

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