Grilled Beet Salad


The summer weather has officially hit Vancouver and we are embracing it like there’s no tomorrow. I had the most wonderful weekend basking in the hot sunshine, playing softball, riding my bicycle around the seawall, picnicking with friends & fam, and playing indoor beach volleyball (this one doesn’t count as basking in the sunshine but it definitely got me excited for beach volleyball). Not only do I love summer weather for the billions of fun activities you can do in Vancouver in the sun but I also love it because it means BBQ season! Personally, I’m not a huge burger & hot dog fan, but that doesn’t mean I don’t enjoy a good solid BBQ. I like to throw on the zucchini, the eggplant, the corn on the cob and more – the options really are endless. Tonight I decided to try a new favourite on the grill – good ol’ golden beets. How might you ask? Take a gander at the recipe and prepare a beautiful, nourishing grilled beet & arugula salad for the perfect summer dinner appie/entree. 

Recipe: Grilled Beet Salad


  • Beets (red or golden)
  • Arugula/Spinach (any salad mixture you’d like)
  • Olive Oil
  • Salt
  • Pepper
  • Balsamic Vinegar

1. Preheat your grill outside.

2. Wash your beets and rid them of any excess dirt.


3. Rub a little bit of olive oil on the beets and then wrap them in tinfoil.


4. Throw the tinfoil-wrapped beets on the grill and leave them on the grill with the lid closed for 20 mins or so.


5. Test by inserting a knife into the beet, if it goes through smoothly, it is cooked. 

6. When cooked take them off the grill and slice off the bottoms and slice the beets in half. 




7. Lightly salt the beets and put a little olive oil on the surface and lay them flat on the grill (cut side down).

8. Sear for a few minutes until grill marks form on the beet surface.


9. Arrange some salad greens (I chose arugula and spinach because I love both) on a plate and place the grilled beets on top.

10. Drizzle with some balsamic or reduced balsamic vinegar and olive oil. Sprinkle with salt & pepper and shave some parmesan on top.






Healthy summer grilling perfection.









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