Grilled Beet Salad with Goat Cheese and Candied Walnuts

Table of Contents

• Ingredients + Substitutions
• Preparation
• Grilling Beets and Bacon
• Oven Modification
• Assemble Salad
• Modifications
• Frequently Asked Questions
• Wine Pairing
• More Grilled Vegetable Recipes
• Recipe Card

Ingredients + Substitutions

The recipe card below shows exact quantities. Here are the main components and easy swaps to suit your pantry or preferences.

• Beets – Golden beets are used for their sweet, mild flavor. Red beets or Chioggia (striped) can be substituted; cooking method is the same.
• Dried Cranberries – Raisins or chopped dried cherries work if you prefer them sweeter or more substantial.
• Rosé Wine – A dry rosé is best to rehydrate the cranberries and add depth. If you prefer no alcohol, use apple or white grape juice instead.
• Bacon – Thick-cut bacon adds crunch and savory richness. For a vegetarian option, omit bacon or use grilled mushrooms or smoked tempeh.
• Citrus – Fresh orange and lemon juices make the dressing bright and balanced.
• Olive Oil – Extra virgin olive oil gives the dressing body and flavor.
• Honey – Regular honey is fine; try hot or smoked honey if you want a spicy or smoky twist.
• Kosher Salt – Kosher salt is preferred for seasoning; adjust to taste.
• Coarse Black Pepper – Freshly ground pepper for finishing the dressing.

Optional: Add peppery arugula or a mixed green blend for more volume and texture.

Preparation

A few simple prep steps set you up for quick assembly.

Prep Beets

Trim stems and roots from the beets and wipe them clean. There’s no need to peel before roasting or grilling; the skin slips off easily after cooking.

Hydrate Cranberries

Place dried cranberries in a small bowl and pour rosé over them until submerged—about 1/4 cup for a small bowl. Let them infuse at least 2 hours or up to 24 hours; overnight is best. Drain before using.

Make Dressing

Whisk together fresh orange juice, lemon juice, olive oil, honey, kosher salt, and coarse black pepper until emulsified. Taste and adjust seasoning.

Grilling Beets and Bacon

1. Preheat the grill for two-zone cooking and aim for about 400°F (205°C).
2. Place whole beets on the grill over indirect heat, close the lid, and cook 45–50 minutes or until a fork slides in easily.
3. Remove beets and let cool slightly, then peel. Return the beets to direct heat for a few minutes to develop charred grill marks.
4. While beets cool, place bacon on the cooler side of the grill and cook until crisp. Drain and chop.

Oven Modification

To make this recipe without a grill: roast whole beets on a sheet pan at 400°F for 45–50 minutes until fork tender. Bake bacon on a separate pan 12–18 minutes or until crisp. Finish by briefly broiling or pan-searing the peeled beets to add color, if desired.

Assemble Salad

1. Cut the grilled beets into bite-sized pieces (quarters or sixths depending on size). Toss them with the citrus dressing in a large bowl and let them sit 10–20 minutes to absorb flavor.
2. Add the rosé-infused cranberries and chopped crispy bacon; toss gently. If using greens, fold them in at the end.
3. Plate the salad and finish with thin shavings of Parmesan or another hard cheese if you like.

Modifications

• Try smoking the beets for deeper complexity: smoke uncovered at 250°F for up to three hours or until tender.
• Make it vegetarian by omitting bacon or substituting grilled mushrooms, smoked tofu, or tempeh.

Make Ahead + Storage

You can roast and peel beets a day ahead and store them in an airtight container in the refrigerator. Reheat briefly on the grill or pan-sear for grill marks before assembling. The dressing also stores well for a day or two in the fridge.

Frequently Asked Questions

Wine Pairing for Beet Salad

A dry, fruity rosé pairs especially well with this salad. The wine-soaked cranberries and citrus dressing complement a crisp rosé, while the bacon and Parmesan add savory balance. Choose a rosé with good acidity to cut through the richness.

More Grilled Vegetable Recipes

If you enjoy grilled beets, try other charred vegetable sides such as smoked beets with goat cheese, grilled glazed carrots, or grilled Brussels sprouts. These pair well together and with grilled proteins.

• Smoked beets with goat cheese
• Grilled and glazed carrots
• Grilled Brussels sprouts