Grilled Loquat and Roasted Beet Salad with Citrus Vinaigrette
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This salad embraces all that spring has to offer and features one of my favorite all-time fruits! The loquat is succulent and tangy, with a hint of sweetness that is filled with a ton of health-benefitting vitamins and antioxidants! Paired with roasted, earthy red beets, baby arugula, chopped macadamia nuts, and topped with a tangy, sweet vinaigrette, this salad is one that will go into the recipe book!

Chef’s Note: If you are in a time crunch, instead of roasting the beets at home, visit your local supermarket. There you will find ready-to-eat, vacuum sealed beets that will have your guests thinking they are homemade!
Ingredients
  • For the Vinaigrette:
  • 3 tablespoons meyer lemon juice
  • 3 tablespoons ruby red grapefruit juice
  • ¾ cup extra virgin olive oil
  • ¼ cup champaign vinegar
  • 2 tablespoons honey, local
  • 1 small shallot, fine diced
  • ¼ teaspoon lemon thyme, minced
  • Kosher salt and freshly cracked black pepper, to taste
  • For the Roasted Beets:
  • 4 medium red beets, tops removed, peeled, but into large 1 ½ inch cubes
  • 2 sprigs fresh thyme
  • 1 tablespoon good olive oil for drizzling beets
  • 1 naval orange, sliced into ¼” rounds
  • Kosher salt and freshly ground black pepper
  • For the Loquats:
  • 6 large loquats, cut into half, pits removed
  • 2 tablespoons good olive oil, for grilling
  • Kosher salt and freshly ground black pepper
  • For the Salad:
  • 2 cups baby arugula
  • ¼ cup macadamia nuts, roughly chopped
  • ½ cup goat cheese, crumbled
  • Kosher salt and freshly cracked black pepper, to taste
Instructions
  1. For the Vinaigrette: In a medium sized bowl or jar with a lid, combine all the ingredients and whisk/shake well. Taste, and adjust seasoning if needed with more salt and pepper.
  2. For the Roasted Beets: Preheat the Bull grillfor indirect heat, turning the two left side burners on medium-high heat (400 degrees). Place the cut beets down inside Bull’s non-stick pan. Add the fresh thyme, drizzle with olive oil, season with kosher salt and pepper and toss. Place the sliced oranges around the beets. Cover the pan with foil. Set the pan on the right side of the grill with no direct heat underneath and close the lid. Without lifting the lid, allow the beets to cook for 40 minutes, until for tender. Remove the foil, be careful not to burn yourself with the hot steam. Once done, remove from the heat and allow them to cool down to room temperature.
  3. For the Grilled Loquats: Preheat the Bull BBQ on high heat for 15 minutes. Use the Bull Dual Handle Mega Monster Brush to remove any residue. Oil the grill grates before placing the loquats down to avoid sticking. Using the Bull basting brush, add the olive oil and season with salt and pepper. Place the loquat halves, face side down and do not move, allowing nice grill marks to form. After 4 minutes, flip over and finish. Total time 8 - 10 minutes. Set aside on platter.
  4. Salad Assembly: In a large bowl, add the baby arugula, crumbled feta cheese, part of the vinaigrette, salt and pepper and toss. On a decorative platter, transfer the mixed salad. In a small bowl add the grilled loquats along with some vinaigrette. Gently toss and assemble around and on top of the salad. Repeat this step with the roasted beets. Garnish with the roughly chopped macadamia nuts. Serve and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/memorial-day-bbq/