Grilled Beet Salad with Rosé Infused Cranberries and Bacon
Beets are incredible cooked on the grill, and even better topped with rosé wine infused cranberries and smoked bacon. This will be your favorite salad all summer long!
Servings 4 servings
For the Rosé Infused Cranberries
- 1/3 cup dried cranberries
- 1/4 cup rosé wine (I recommend a dry rosé)
To Grill the Beets & Bacon
- 6 medium-large golden beets (or 8 smaller ones)
- 3 slices thick cut bacon
For The Citrus Dressing
- 2 tablespoons fresh squeezed orange juice
- 2 tablespoons lemon, juiced (approx 1/2 a lemon)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper (roughly 3 turns of the grinder)
Additional Ingredients for the Salad
- 1/4 cup Parmesan cheese, thin shavings
To make the Rosé Infused Cranberries
Place the dried cranberries in a small bowl and pour rosé over them until submerged. If the bowl is small enough you should only need about 1/4 cup of rosé.
Let them infuse for a minimum of 2 hours, and up to 24 hours. Best to do the day before.
To Roast and Grill the Beets and Cook Bacon
Place beets on a baking sheet and place on the grill on a high heat (ideally 425 degrees), until soft. You can test softness using a digital thermometer, by placing the probe into the flesh of the beet to see if it is soft (but not as soft as butter or mashed potatoes). Remove and let cool enough to handle, then remove the skins. At the same time, cook the bacon on the grill. The bacon should take up to 20 minutes to cook through on the grill. Cook until crispy. Remove and set aside.
To Finish the Beets on the Grill
Prep grill for high, direct, heat.
Assemble your dressing: Place all dressing ingredients in a large bowl and whisk to combine. Add the beets (with skins removed) to the dressing and let them marinate 10-20 minutes, while the grill is coming up in temperature.
Remove the beets from the marinade (but save the rest of the liquid use as a dressing later).
Place the beets on the grill, on direct heat, to get a nice char on each side (approx 2 mins per side). Remove from grill, and then slice into bite sized cubes.
To Assemble the Salad
Place the beets in a serving dish, top with the rosé infused cranberries, chopped bacon, shaved parmesan cheese, and drizzle with the remaining dressing. Toss to combine. Serve and enjoy!
For the video and photos we served the salad in individual portions. Start with about 1/2 cup of the cubed beets, add 1 tablespoon chopped bacon, 1/2 tablespoon cranberries, one large shaving of parmesan cheese, and a small drizzle of the dressing/marinade.
If taking to a party or summer backyard cookout:
Roast your beets and place them in the marinade. Finish grilling the beets at the cookout. Then construct the rest of the salad at the location of the party.