Grilled Beets and Kamut Salad | This ancient grains provides a great texture

Fire up the grill until it's really hot.

Fill a chimney starter with hot burning charcoal and dump them in the grill once ready. If using a gas grill, set all burners to high.

Remove the green tops from the beets.

Place 1.5 pounds of unpeeled whole red and yellow beets on the grill.

Cook the beets for about 40 minutes, turning every 10 minutes, until charred on all sides and a knife can easily pierce them to the center.

Cut an orange and a lemon in half and grill them until caramelized and the peel is charred, about 8 to 10 minutes.

Remove the grilled fruit from the grill.

Bring 8 cups of no chicken broth or vegetable broth to a boil.

Add 2 cups of kamut that has been soaked overnight to the boiling broth.

Slowly simmer the kamut for 45 minutes to an hour until hardly any liquid is left.

Remove the beets from the grill and place them in a large bowl, covering tightly with aluminum wrap to let them steam for another 30 minutes.

Slice 2 red bell peppers, 1 large red onion, 3 small organic zucchinis, and 1 yellow squash into thin strips.

Drizzle the veggies with plenty of olive oil and season with a veggie rub.

Grill the veggies until they have a good char and are cooked through, then remove from the grill and let cool before cutting into smaller pieces.

After the beets have steamed for 30 minutes, put on latex gloves and rub off the charred outer layers of the beets.

Cut the beets into small wedges and place them in a bowl.

Squeeze the grilled citrus juice over the beets, drizzle with olive oil, and season with flaky sea salt and ground black pepper, then stir thoroughly.

Mix the chopped and grilled veggies with the kamut in a bowl.

Plate the salad by placing a couple of dollops of the veggie and kamut mix on the plate, then add the yellow and red beet wedges on top.

Top with finely chopped chives and drizzle with light vinaigrette.

Optionally, grate a couple of thick slices of parmesan cheese on top.

Equipment Needed

Spice Level:

Dietary

Allergens