Grilled Beet, Spring Pea and Goat Cheese Salad

When I did the podcast for the Minneapolis Farmers Market a couple weeks ago, I kind of bashed on the red beets, because I have a bit of an unholy love affair with their cousins, the golden beets. Now I am trying to make it up to them. 

I have to admit, they are pretty, but they can make a mess when you prepare them. Plastic gloves are definitely in order, but look how nice this salad looks on the plate! I grilled them, tossed them in a simple balsamic vinaigrette with onion, and added some other farmers market finds, and this was the result. Lovely! I just served this along side a simple grilled chicken breast and it was a perfect summer dinner. 

Grilled Beet, Spring Pea and Goat Cheese Salad

5 small red beets, scrubbed

1 tablespoon olive oil 

1 mango, peeled and sliced

1/2 small red onion, thinly sliced 

1/2 cup fresh sugar snap peas, shelled and lightly steamed

1/4 cup goat cheese crumbled 

Balsamic vinaigrette 

Salt and pepper 

For the balsamic vinaigrette: 

2 tablespoons balsamic vinegar 

1 tablespoon olive oil 

1/2 tablespoon dijon mustard 

Blend together until thick. 

Rub the beets with olive oil. Preheat grill to high, and place beets on grill. Turn frequently until skins are charred and bubbly and beets are slightly soft, about 30 minutes. In the last 5 minutes, place mango slices on the grill and grill just until charred, about 1 minute on each side. Let the beets cool, and remove skins. Slice, and toss, along with the onions, with the balsamic vinaigrette. Arrange beets and onions on plate, along with the other ingredients. Salt and pepper to taste.