Grilled Borscht Salad
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Grilled Borscht Salad
Grilled Borscht Salad
3 Medium beets, peeled and sliced 1/4-inch thick
3 medium carrots, peeled, halved and cut into 2 or 3 lengthwise slices (depending on thickness)
1 small red onion, thickly sliced
1/2 lb. purple potatoes, sliced 1/4-inch thick
2 tbsp. extra virgin olive oil

3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 to 2 tbsp. coarsely chopped fresh dill
1 tsp. stone ground mustard
1 tsp. sugar
1/2 tsp. salt
2 cloves garlic, minced
Freshly ground pepper to taste

Try this simple variation on the classic Russian soup.

Prep: 30 minutes, Cook: about 15 minutes, Serves: 4

1. Toss beets, carrots, onion and potatoes with olive oil in a large bowl. Grill over medium-high heat for 3 to 6 minutes on each side. Remove onions and carrots from grill when tender. Place potatoes and beets on a large piece of foil. Fold over top and sides to enclose and grill for 10 minutes more or until tender. Let all vegetables cool. 

2. Whisk together all dressing ingredients in a large bowl. Add grilled vegetables and toss to coat. 

Nutritional Information:
257 calories, 3 g protein, 18 g total fat (3 g sat.), 22 g carbohydrate, 4 g fiber, 9 g sugar, 0 mg cholesterol, 398 mg sodium, 7 points