Summer is in full swing and I found some amazing local ingredients at the market to make this grilled beet salad!
- 1lb Beets, I am using Red and Golden
1 T Fresh Oregano Chopped, Split into 3
1 T Honey
1 T Balsamic Vinegar
2 T Olive Oil
1/2 C Crumbled Feta Cheese
1 T Fresh Ground Molly's Idahoan Seasoning, Divided
My beets are from True Roots Organics, my feta is from Ballard Family Dairy, the honey is from Matthews Family Farm, my balsamic and olive oil are from Olivin, my Idahoan Seasoning is made by me and the oregano is from my garden!
I am using a grill pan, my favorite little hand mandoline by Oxo, a knife, cutting board, measuring spoons/cups, a mixing bowl, cutting board and a Molly’s Mills Spice Grinders.
Trim up the beets and give the oregano a rough chop.
Use the mandoline to slice the beets. I used the thickest setting which is about 1/4″ thick. Keep the two colors separate, otherwise the golden ones will get stained by the red ones.
Toss the golden beets in 1 tablespoon olive oil, 1/2″ tablespoon of freshly ground Idahoan Seasoning, and a pinch of the fresh oregano.
Repeat the step with the red beets.
Arrange the beets onto the grill pan and place on a grill that is about 350 degrees. Keep an eye on them and turn them when the bottom starts to get golden which took about 8 minutes for mine.
While the beets are cooking combine the 1 tablespoon balsamic vinegar with 1 tablespoon of honey.
Transfer the beets to a plate, top with the feta, the remaining fresh oregano and drizzle with the honey-balsamic mix. Then enjoy! This is good served hot but also still tasty at room temp.