Grilled Beets and Kamut® Salad

Grilled Beets and Kamut® Salad

 

Summer is here, and we teamed up with Phoenix chef and grilling sensation Johan Magnusson of Big Swede BBQ to create this healthy Vegan salad using our whole grain Kamut® for a rich and hearty texture. Kamut® is an ancient form of wheat with high protein content, and when cooked whole, like Johan does for this salad, the grain has a low glycemic index, making it ideal for wellness and a heart-healthy lifestyle. 

Grilled beets take on a smoky, creamy texture and give this remarkable salad character. You are going to love this meal for entertaining guests at your next barbeque. 

Ingredients:

For the Grilled Beets:

  • 1 ½ lb. Red Beets
  • 1 ½ lb. Yellow Beets
  • 1 Orange
  • 1 Lemon
  • 1 Tbs Olive Oil
  • Flaky Sea salt
  • Black Pepper

For the Kamut®

  • 2 cups Kamut® from OrganicGrains.com
  • 8 cups No-Chicken or Vegetable Broth

For the Grilled Veggies

  • 1 Red Onion
  • 2 Red Bell Peppers
  • 1 yellow squash
  • 3 zucchinis
  • Extra Virgin Olive oil
  • Big Swede BBQ Badass Veggie Boost or another Veggie seasoning
  • Chives, chopped
  • Salt and Pepper
  • Light Vinaigrette (citrus or raspberry)
  • Parmesan Cheese (optional)

 

Instructions

  • Soak the Kamut® overnight in a bowl of water. Drain the water before cooking.
  • Set up your grill for direct grilling and high heat.
  • Remove the green tops from 3 pounds of beets. Place the unpeeled whole beets on a very hot grill and cover with a lid. Cook them for about 40 minutes, turning every 10 minutes or so until they are charred on all sides, and a paring knife can easily pierce the vegetables to the center.
  • Halve one orange and one lemon and cook them on the grill over medium-high heat, turning once, until the fruit is caramelized, and the peel is charred for about 8 to 10 minutes.
  • Use tongs to take the beets off the grill, put them in a large bowl, and cover tightly with plastic wrap to steam for about 30 minutes.
  • While you are grilling the beets, bring the broth up to a boil and add the soaked Kamut®. Reduce the heat to low. Cover the pot and let the soaked grains simmer for 45-60 minutes. The Kamut® is ready when it is chewy and tender. Drain off excess liquid and set it aside.
  • Slice the onion, bell peppers, squash, and zucchinis into thin strips and skewer on bamboo skewers. Drizzle the veggies with olive oil and season with the veggie rub.
  • Grill the skewers until the veggies have a good char and are cooked through. When ready, remove it from the grill.
  • After the beets have steamed, put on some latex gloves, and use a few paper towels to remove the charred outer layers of the beets.
  • Cut the beets into small wedges, then toss with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper.
  • Let the veggies cool off, and then cut into smaller pieces. Mix the veggies and the Kamut® in a bowl and pour into a serving dish. Place the grilled beets on top and top with some chives. Drizzle with the vinaigrette.
  • If using, grate some parmesan slices on top of the salad and serve.

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