Recipe excerpted from How to Grill Vegetables: New Bible for Barbecuing Vegetables over Live Fire by Steven Raichlen. Photography by Steven Randazzo. Workman Publishing © 2021.
1. Set up grill for indirect grilling and heat to medium-high. Lightly brush beets, shallot, and garlic with olive oil and season with salt and pepper. Place on grilling grid or in aluminum foil pan in center of grill over drip pan. (If enhancing a charcoal fire, add wood chunks or chips to coals; if enhancing a gas fire, place chunks or chips in grill’s smoker box or place chunks under the grate directly over one or more burners.) Indirect grill 10 minutes, then scatter raisins on top. Continue indirect grilling until smoky and tender, about 20 minutes for the shallot and garlic, 45 to 60 minutes for the beets. Test for doneness with a slender skewer—it should pierce the flesh easily. Transfer veggies as they cook to rimmed sheet pan to cool. Unskewer the garlic.
2. Meanwhile, if using pancetta, brown and crisp it in a skillet over medium-high heat (or direct grill it), 2 – 4 minutes per side. Drain in strainer or on paper towels.
3. To prepare vinaigrette, combine shallot, garlic, and raisins in food processor and coarsely chop. Mixture should remain chunky. Running the processor in short bursts, add champagne vinegar, water, and olive oil, plus salt and pepper to taste. Vinaigrette should be highly seasoned. If too intense, add a little more water.
4. To assemble salad, cut beets crosswise into ¼-inch slices. Place in salad bowl and stir in about one third of the vinaigrette. The warm beets will absorb the vinaigrette as they cool.
5. Once beets are cool, add arugula (if using), cranberries, walnuts, goat cheese, and pancetta (if using). Add half remaining vinaigrette and gently toss to mix. Serve remaining vinaigrette on the side.
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