Grilled Loquat and Roasted Beet Salad with Citrus Vinaigrette

Name: Grilled Loquat and Roasted Beet Salad with Citrus Vinaigrette Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 4 Servings
Cuisine: Vegetables
Ingredients: For the Vinaigrette:; 3 tbsp Meyer Lemon Juice; 3 tbsp Ruby Red Grapefruit Juice; 3/4 cup Extra Virgin Olive Oil; 1/4 cup Champaign Vinegar; 2 tbsp Honey, local; 1 sm Shallot, fine diced; 1/4 tbsp Lemon Thyme, minced; Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; For the Roasted Beets:; 4 md Red Beets, tops removed, peeled, but into large 1-1/2 inch cubes; 2 sprigs Fresh Thyme; 1 tbsp Olive Oil for Drizzling Beets; 1 Naval Orange, sliced into 1/4 inch rounds; Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; For the Loquats:; 6 lg Loquats, cut into half, pits removed; 2 tbsp Olive Oil, for grilling; Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; For the Salad:; 2 cup Baby Arugula; 1/4 cup Macadamia Nuts, roughly chopped; 1/2 cup Goat Cheese, crumbled; Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; Additional Items:; Medium Bowl

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 40 - 70 minutes

Ingredients:

For the Vinaigrette:

Meyer Lemon Juice
Ruby Red Grapefruit Juice
Extra Virgin Olive Oil
Champaign Vinegar
Honey, local
Shallot, fine diced
Lemon Thyme, minced
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste

For the Roasted Beets:

Red Beets, tops removed, peeled, but into large 1-1/2 inch cubes
Fresh Thyme
Olive Oil for Drizzling Beets
Naval Orange, sliced into 1/4 inch rounds
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste

For the Loquats:

Loquats, cut into half, pits removed
Olive Oil, for grilling
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste

For the Salad:

Baby Arugula
Macadamia Nuts, roughly chopped
Goat Cheese, crumbled
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste

Additional Items:

• Medium Bowl
• Large Bowl
• Non-stick Pan
• Aluminum Foil
• Grill Brush

Directions:

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.

For the Roasted Beets:

Preheat grill on on medium-high heat (400℉), set for indirect cooking.
Place the cut beets down on 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.

For the Grilled Loquats:

Preheat the grill on high heat for 15 minutes.
Clean cooking grids and brush with olive oil.
Place the loquat halves, face side down. Do NOT move, allowing nice grill marks to form.
After 4 minutes, flip over and cooker another 4 - 6 minutes.
Set aside on platter.

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!