Applewood Grilled Beet Salad Recipe

Prep and Roast Beets

Preheat oven to 400°F (200°C). Trim beet greens close to the root and scrub beets clean. Toss beets with 1 Tbsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Wrap individually in aluminum foil and roast on a baking sheet for 45–60 minutes, until a skewer slips easily into the center. Let cool slightly.

Smoke/Grill Finish (Applewood)

If using a grill or smoker: soak applewood chips for 30 minutes, drain, and add to a hot smoker box or place in foil pouch with vent holes on a hot grill. Transfer roasted beets (unwrapped) to the grill over indirect heat for 5–8 minutes to pick up applewood smoke. If you have applewood infusion liquid instead, brush a light coating (about 1 Tbsp) over the sliced beets after roasting.

Slice

When cool enough to handle, slip skins off the beets using your fingers or a paper towel. Slice into 1/4-inch rounds or wedges and place on a plate to rest while finishing other components.

Make the Spread

In a small food processor or bowl, combine 4 oz crumbled feta, 2 oz softened cream cheese, 2 Tbsp Greek yogurt, 1 tsp lemon juice, 1/2 tsp lemon zest, 1/2 tsp honey and 1/4 tsp black pepper. Process or whisk until smooth and creamy, scraping down sides as needed. Adjust texture with an additional 1–2 tsp yogurt if too thick. Taste and adjust seasoning.

Plate Base

Spread small dollops (about 1–1.5 Tbsp each) of the feta mixture on the serving platter where the beets will be arranged, or spread a thin layer across the center if presenting as a composed salad.

Segment Grapefruit

Using a sharp knife, cut off the top and bottom of the grapefruit. Working over a bowl to catch juices, cut away the peel and pith, then cut between membranes to release segments. Reserve any juice for the dressing if desired (about 1–2 tsp).

Prepare Radicchio and Garnishes

Tear radicchio into bite-sized pieces, rinse and spin dry. Chop parsley if using. Toast nuts in a dry skillet over medium heat, shaking frequently, until fragrant and just browned, 3–4 minutes; set aside to cool.

Emulsify Dressing

In a small bowl, whisk together 1.5 Tbsp sherry vinegar, 0.5 tsp Dijon, 0.75 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper. Slowly whisk in 3 Tbsp extra-virgin olive oil until emulsified. Optionally whisk in 1–2 tsp reserved grapefruit juice for brightness. Taste and adjust seasoning.

Dress radicchio lightly: place torn radicchio in a large bowl, add about half the dressing (reserve the rest), and toss gently to coat.

Arrange: On the platter or individual plates, lay the dressed radicchio. Spoon or spread the feta dollops where desired. Fan or nestle the applewood-grilled beet slices over and beside the feta spread. Scatter grapefruit segments and pomegranate arils across the salad.

Scatter toasted nuts and microgreens (if using) and sprinkle chopped parsley. Drizzle any remaining dressing lightly over the arranged salad and finish with a small crack of black pepper and an optional pinch of flaky sea salt.

Serve immediately so the beets remain slightly warm and the radicchio retains its crispness.