FOREMAN FNATICS

BALSAMIC GRILLED BEET SALAD

Simple and Elegant: Earthy beets soak up a grape jelly (yes, jelly) and balsamic vinegar marinade that has just the right amount of sweet and tart flavor for a simple and elegant side salad.

INGREDIENTS

  • ⅓ cup balsamic vinegar
  • ¼ cup sugar-free grape jelly
  • ⅓ cup olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 3 medium beets, peeled and sliced, about ⅛” thick
  • ½ cup crumbled Gorgonzola
  • 2 oz. pine nuts, about ½ cup*
  • 5 oz. arugula

Dressing

  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. sugar-free grape jelly
  • 2 Tbsp. olive oil
  • 1 tsp. minced garlic
  • ¼ tsp. salt
  • ⅛ tsp. pepper

DIRECTIONS

In a medium-size bowl, whisk together vinegar, jelly, oil, salt and pepper.

Place sliced beets in marinade and toss to coat. Cover bowl and place in refrigerator for

20 minutes to marinate.

Preheat George Foreman grill by plugging it in, or setting it to MAX, 400°F or setting 4. Place marinated beets on preheated grill and close lid. Grill for 10 minutes until tender.

Note: if grilling on Indoor/Outdoor grill, grill for 5 minutes per side.

Meanwhile, assemble salad. In large bowl, toss together arugula, Gorgonzola and pine nuts.

Add cooked beets and toss to combine.

In a small bowl, whisk together dressing ingredients. Drizzle over salad and toss to coat.

Enjoy as a side salad or add favorite cooked protein.

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