Grilled Beet Salad with Apples and White Beans

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Picture of Chris Clarke Originally from upstate New York, culinary veteran, Chris Clarke has almost 30 years of experience working in restaurants, catering, with natural foods and as a culinary educator. Her passion is teaching others how to cook instinctively and eat mindfully. A dedicated chowhound, Chris is a previous winner of “Denver’s Best Home Chef” contest and appeared on the Food Network. Her collection of cookbooks boasts more than 500 titles and her motto is, “It’s all about the food.”

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  • 6 Servings
  • 35 Minutes
  • Stars


This simple salad is surprising in its complexity of flavors.  It can be an easy meatless entrée or a side salad that will impress. 

Grilled Beet Salad with Apples and White Beans!


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  1. Preheat your grill to medium high.  Slice the beets about ¼-inch thick.  Brush them with some of the olive oil and season with the salt and pepper.
  2. Place on the grill and cook, covered for 8-10 minutes.  Turn them over and cook for 8-10 minutes more.  Remove them from the grill and roughly chop.
  3. Whisk the Dijon mustard and balsamic vinegar together.  Season with salt and pepper, and drizzle the rest of the olive oil in until the vinaigrette is thoroughly mixed.
  4. Place the kale on a platter or serving plates. Top with the onions, beets and beans. Core and slice the apples and add them to the salad.
  5. Drizzle the dressing over the top and serve.

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