These wood fired infused smoked beets are easy to make – just toss them on your grill. After the tender beets have been infused with a subtle, smoky flavor, finish the salad with petite greens and a zesty avocado-citrus vinaigrette. The colorful, healthy beets are perfectly complimented by this zesty vinaigrette.

Wood Fired Beet Salad With Avocado-Citrus Vinaigrette [Vegan, Gluten-Free]






For the Vinaigrette:

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon lemon rind, finely grated
  • 1/2 teaspoon lime rind, finely grated
  • 1/2 teaspoon fresh jalapeño, minced
  • 1 teaspoon fresh shallot, peeled, minced
  • 1 teaspoon maple syrup
  • 1/4 cup olive oil
  • tablespoons fresh avocado, cut in to little 1/4-inch cubes

For the Beets:

  • 1 bunch of ruby red or golden beets
  • Edible flowers
  • Smoking chips
  • Baby lettuces


To Make the Dressing:

  1. Place the first seven ingredients (lemon juice through maple syrup) in a small bowl.
  2. Slowly drizzle in the olive oil to emulsify with a fork or whisk.
  3. Add the avocado cubes, stir in.
  4. Let it stand for 1 1/2 hours to let the flavors blend together before serving

To Make the Beets:

  1. Steam your beets.
  2. Fold over heavy aluminum foil; puncture it with holes to make a “grill tray” for the beets.
  3. Smoking chips for a barbecue (found in hardware and specialty shops) are soaked in water and placed in a "V" metal smoking box, and tucked under the grates of the grill to smoke. If you don't have one, Simply make a packet out of layers of heavy foil, puncture it all over, and fill with soaked wood chips.
  4. Peel the beets and slice them into wedges.
  5. Brush them with a small amount of oil, dust them with a pinch of salt, and smoke them over the grates in a gas grill.
  6. After 15 minutes, the beets will be infused with a lingering smokey flavor. Turn off the heat and let them rest, in the grill, for another 10 minutes.
  7. Toss beets with the dressing.
  8. Add a bit of your favorite baby lettuces and drizzle this with some vinaigrette.
  9. Top the salad with edible flowers for a pretty garnish.