GRILLED BEET SALAD with Goat Cheese and Hazelnuts

The earthiness of the beets comes through by grilling them. This recipe is basically just slicing the beets, tossing in olive oil and throwing on the grill. Can’t get easier than than. The goat cheese and hazelnuts are a unique and unexpected addition to this delicious salad.

• 8 beets beets 
• 1/2 red onion thinly sliced (optional)
• olive oil
• balsamic glaze
• salt and pepper
• crumbled goat cheese
• toasted hazelnuts

Prepare a medium fire in the grill. A lightly oiled vegetable grill rack is optional but recommended.

Scrub the beets well. Cut the tops and roots off the beets. Slice the beets about 1/4 inch thick. Place in a bowl and toss with the oil until all the surfaces are well coated.

Grill the beets, turning or tossing a few times and brushing with more oil if desired, for 15 to 20 minutes. The beets are done when the slices are lightly charred and flexible. Taste one to be sure.

Remove from the grill and place on a platter. Sprinkle with salt and pepper. When the beets have cooled, arrange slices on a bed of lettuce in a salad plate. Sprinkle with goat cheese and crushed toasted hazelnuts. Drizzle with olive oil and balsamic glaze.