Grilling beets? Yes, please! It’s a great solution for when you want beets in warmer temperatures, but you don’t want to heat up your kitchen. I learned how to do it back in 2018, and back then, it inspired this vegan grilled beet salad recipe with tarragon, parsley, carrots, red onions, and more. After some years have passed, I decided to revisit this recipe. As I retested it, I found it only needed one revision on technique for pickling the red onions. Otherwise, I still found the flavors on point, and I hope you do too 😊
This recipe makes ~6 servings.
A few things…
- To peel or not to peel your beets? I don’t like having to spend a lot of time cleaning off the dirt, so I peel. You can totally leave the peel on, if you prefer.
- Allowing the red onions to marinate in the red wine vinegar takes the edge off their flavor and pickles them.
- While testing this recipe, I made the beets on a gas grill heated to ~425º F. Because their cook time will vary a bit due to lots of factors (how thick you slice the beets, the temperature inside your grill, etc), I recommend periodically checking on them to make sure they aren’t burning.
- No fresh tarragon for the grilled beet salad recipe? Try substituting ~½-1 tsp dried tarragon. Tarragon tends to have a powerful presence, so a little goes a long way. I haven’t done it yet, but if you decide to, I’d love to know how it worked out.
- Finally, this vegan grilled beet salad has the most contrasting colors right after it’s stirred together. Over time, the beets add a reddish-pinkish hue to the rest of the salad.
Please enjoy! And discover other UVK recipes, like Beet Potato Salad with Sauerkraut, Roasted Fennel and Beets, Carrot and Beet Salad with Fresh Dill and Roasted Pistachios, Beet Apple Salad, Vegan Cold Beet Soup and more.
You could have gone lots of places for recipes, but you chose here. Thank YOU for considering what this recipe has to offer 💚
Grilled Beet Salad with Tarragon, Carrot and Red Onion
⅓ cup sliced red onion
¼ cup red wine vinegar
3 large fresh red beets, ends trimmed off and sliced into wedges (OR ~4 cups sliced beet wedges)
1 Tbsp chopped fresh tarragon
¼ cup chopped fresh parsley
½ tsp dijon mustard
3 Tbsp olive oil + more for drizzling beets
1 cup julienned carrots
Salt and black pepper, to taste
1. In a large mixing bowl, add red onions, vinegar and a pinch of salt. Set aside to marinate.
2. While the red onions are pickling, spread beets out over a large piece of non-stick aluminum foil. Drizzle with olive oil, and sprinkle with a generous amount of salt and black pepper. Pull up the sides of the foil, and create a sealed pouch (crimp the edges).
3. Now, it’s time to grill the beets for the salad! Preheat the grill to ~425º F. Place the pouch in the center of the grill. Close the lid. Grill for ~15 minutes, and then, open the pouch, check the beets with a fork, and flip them. Grill for another 10-15 minutes. Check again. Cook until fork tender. Remove from the grill. Open the pouch and allow them to cool.
4. As the grilled beets cool for the salad, make the dressing. In the same mixing bowl as the pickled red onions, add the tarragon, parsley, dijon mustard, and 3 Tbsp olive oil. Whisk together. Add the cool grilled beets and carrots. Taste and adjust the flavors, if needed (more salt?). Serve.