What’s Fresh in July

Grilled beet, onion, and goat cheese salad with wild plum balsamic dressing

Serves: 4–6


16 total baby red, golden, and Chioggia beets trimmed leaving 1 inch of stems intact

4 red onions with 2 inches of stems intact

4 wild plums or 2 regular plums pitted and pealed

2 Tablespoon balsamic vinegar

3 Tablespoon extra-virgin olive oil

2 ounces goat cheese (good quality) crumbled


black pepper freshly ground


Cook the red, golden, and chioggia beets in separate medium saucepans of boiling water until almost tender about 12 minutes. Drain. Keep the beets separate so the red beets don’t discolor each other. Peel the beets then cut the smaller beets lengthwise in half and larger beets lengthwise into four wedges. Cut the onions in half lengthwise or if large quarter.

The Vinaigrette:

Mash the wild plums in a sauce pan add the Balsamic,  olive oil, a pinch of salt and pepper bring to a quick boil, stirring frequently then let rest until cool.  Toss the beets, and onions in separate medium bowls with the vinaigrette to coat. Marinate 30 minutes tossing occasionally.

Prepare a grill for medium heat. Remove the beets from the vinaigrette; reserve the vinaigrette. Grill the beets and onions until they are tender turning as needed about 10 minutes.Return the beets and onion to the vinaigrette and toss to coat.

Season to taste with salt and pepper. Divide the beets among 4-6 plates. Crumble the goat cheese over the warm beets and onion.  Garnish with a little Italian parsley. Drizzle some of the vinaigrette around the plate and serve.

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