Charred Green Beans and Cauliflower with Roasted Beets
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With powerful 15k BTU burners, a Bull grill can char, roast and sauté anything! This delicious, updated version to a classic holiday dish will end the annual discussion of whether the green beans are overcooked and mushy or undercooked and too crunchy!

Chef’s note: Have fun intermixing your favorite fall vegetables into the recipe. The options are endless, making this a go-to recipe with the start of each season.
Ingredients
  • Grilled Meyer Lemon Pomegranate Vinaigrette:
  • ½ cup pomegranate juice, bottled
  • ¼ cup red-wine vinegar
  • 3 tablespoons honey
  • ¾ cup extra virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • Pomegranate seeds, for garnish
  • 1 lemon, cut into half, roasted, juice only
  • Charred Vegetables:
  • 3 lbs. medium red beets,click here for the recipe
  • 1 lb. haricot verts, trimmed
  • 4 cups fresh cauliflower florets (about 1 head of cauliflower)
  • 3 tablespoons Olive oil, to roast veggies
  • Kosher salt and freshly cracked black pepper, to season
  • Fried leeks, to garnish, click here for recipe
Instructions
  1. For the pomegranate vinaigrette: Click here for method.Place the lemon halves onto a small pan and roast the last 20 minutes of the beets. Once golden brown, and soft to touch, remove from the heat. Squeeze juice through a sieve and set aside to add to salad dressing.
  2. For the fried leeks: Click here for method.
  3. For the roasted beets and lemon: Preheat the Bull grill on high heat with the lid closed for 10 minutes. Place the whole beets down inside Bull’s non-stick pan. Add the fresh thyme, sliced oranges and lemons around the whole beets. Drizzle with olive oil, season with kosher salt and pepper and cover with foil. Open the grill and set the pan on the warming rack, cooking with intense, indirect heat. Close and keep the lid closed. Allow the beets to cook for 40-60 minutes, until tender. Remove the foil, be careful not to burn yourself with the hot steam. To test, take a paring knife and cut down the center of one of the beets. If tender and soft, the beets are done. Allow the beets to cool down to room temperature. Using gloves and a paper towel, rub and remove the skin off the beets. Can be made ahead of time and held in fridge days prior to making the salad.
  4. For the charred green beans and cauliflower: Place Bull’s stainless veggie grids on top of the grill grates of the Bull grill. Turn the burners on high heat. Drizzle the cauliflower florets and green beans with the olive oil and season with salt and pepper and place onto the hot veggie grid. Using Bull’s tongs, turn and rotate the veggies every few minutes, cooking until the green beans and cauliflower are charred, golden brown. Once done remove from the heat.
  5. To plate: Place the roasted vegetables onto a decorative holiday platter, drizzle with dressing and top with fried leeks and pomegranate seeds! Gobble gobble!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/thanksgiving-dinner-2018/