Smoky, tangy, charred lemon vinaigrette and creamy goat cheese make this roasted vegetable salad elegant enough for a Saturday night, but it's so easy you'll want to make it for weeknight dinners, too.
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Make this roasted vegetable salad while the citrus, beet, and asparagus seasons are colliding, then change it up with summer veggies when they roll around.
The charred lemon vinaigrette dressing is a riff on this charred green bean salad recipe from Bon Appétit that I couldn't stop making last summer.
Yes, you use the entire lemon—peel and all—in the vinaigrette, and let me tell you, it will change your life forever.
Grilling the lemon concentrates its flavor, caramelizes the sugars in the fruit, and adds a nuanced smokiness. When you get a bite of the peel and a bite of beet at the same time? Kablam! It's like a trip to the candy store.
And if you bought beets with the tops attached, save them and make this beet greens recipe! They're delicious!
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Ingredients you'll need
For the beet and asparagus salad
- Arugula: I love the peppery bite that provides a bit of contrast to the sweetness of the beets. But you can also use mixed spring greens.
- Beets: Look for firm beets with unblemished skin.
- Asparagus: You'll want medium to thick stalks since your putting them on a grill, and they should stand up straight. Avoid any that are flopping over and soft.
- Goat cheese: Choose a soft goat cheese such as chevre.
- Kosher salt and pepper
For the charred lemon vinaigrette
- Lemons: What a joy it is to use the entire lemon. Who knew that the peel could add so much texture and flavor?
- Garlic, olive oil: These flavors round out the dressing.
- Kosher salt and pepper
How to make it
Step 1: Prep and roast the beets
Heat an outdoor grill to medium.
If you do not have a grill, you can roast the beets in the oven at 425 degrees F for about 30 minutes until fork tender. You can prepare the asparagus and lemon on a non-stick cast iron grill pan.
Peel beets and chop into ½ inch pieces. Coat with olive oil and sprinkle with kosher salt. Make a boat out of a piece of aluminum foil, put the beets inside it, and place on the grill.
Cook for about 30 minutes (stir them and test at about 20) until beets are toasted on the outside and soft in the center.
Step 2: Char the lemons for the vinaigrette
While beets are roasting, place each lemon half directly onto grill or grill pan surface. Grill until the edges of the peel and the surface of the fruit becomes caramelized.
Step 3: Grill the asparagus
Snap off the bottom ends of the asparagus, coat with olive oil, season with kosher salt and place onto grill or grill pan for just a few minutes on each side. Remove when they have grill marks, but maintain their bright green color. Chop into 1-inch pieces.
Step 4: Make the charred lemon vinaigrette
Once the lemon has cooled slightly, finely dice one half of it - peel and all - and add it to a mixing bowl. Squeeze the juices from the other half of the lemon into the bowl. Grate one clove of garlic into bowl and add a pinch of kosher salt.
Add 2-3 tablespoons of olive oil. Taste as you go when adding the oil - the lemon will be quite strong, but you want to maintain that pop of citrus and sweetness from the caramelized peel without drowning it in oil.
You will probably have more dressing than you need for this recipe... save it for salad later in the week or for a topping for other grilled veggies.
Step 5: Assemble the salad
Place arugula and asparagus into a large bowl. Drizzle some of the dressing on top and toss to coat. Plate the arugula mixture, top with beets and crumbled goat cheese, then drizzle a bit more dressing on top and serve.
Ways to use charred lemon vinaigrette
This recipe will yield extra charred lemon vinaigrette, try these ideas to use it up!
- Drizzle over roasted vegetables of any kind.
- Use it as a sauce for baked fish.
- Serve with grilled meats.
More asparagus recipes
- This Asparagus Tart is so easy to make and so pretty, too!
- Baked Asparagus with Parmesan is just about the quickest, easiest side dish anyone could ever ask for.
More roasted vegetable recipes
I never get tired of roasted vegetables. Try these on for size.
- Make Roasted Butternut Squash with Red Onion, Tahini and Za'atar to shake up the same-old same-old on your holiday table.
- We'll keep the brussels sprouts whole for Honey Roasted Brussels Sprouts, and roast for a long time until they melt in your mouth.
- Keeping with the charred and lemon vibe, Charred Broccoli with Calabrian Chili Paste, Feta, and Lemon Yogurt Sauce also adds a bit of spice.
This roasted vegetable salad gets sweet and smoky flavors from charred lemon vinaigrette!
- Grilling the lemons and beets intensifies their sweetness.
- The vinaigrette only has a few ingredients, but SO MUCH flavor!
- Use beets and asparagus, or swap for other veggies like carrots or broccolini.
- It's a gluten free salad!
Recipe
Roasted Vegetable Salad with Charred Lemon Vinaigrette
Ingredients
Roasted Vegetable Salad
- 4 beets
- 12 stalks asparagus
- 8 oz arugula
- goat cheese soft, such as chevre, for crumbling
Charred Lemon Vinaigrette Dressing
- 1 lemon cut in half
- 1 clove garlic grated
- 3 tablespoon olive oil
- kosher salt to taste
Instructions
Roasted Vegetables
- Heat a grill to medium (about 350-400 degrees.)
- Peel beets and chop into ½ inch pieces. Coat with olive oil and sprinkle with kosher salt. Make a boat out of a piece of aluminum foil, put the beets inside it, and place on the grill. Cook for about 30 minutes (stir them and test at about 20) until beets are toasted on the outside and soft in the center. If you don't have an outdoor grill, you can roast the beets in the oven at 425 degrees F for about 30 minutes until fork tender.
- While beets are roasting, place each lemon half directly onto grill surface. Grill until the edges of the peel and the surface of the fruit becomes caramelized. If not using a grill, you can use a cast iron grill pan, or a cast iron skillet.
- Snap off the bottom ends of the asparagus. Coat asparagus with olive oil, season with kosher salt and place onto grill for just a few minutes on each side. Remove when they have grill marks, but maintain their bright green color. Chop into 1-inch pieces. If not using a grill, you can char them in a cast iron skillet for a couple of minutes on each side.
Charred Lemon Vinaigrette
- Once the lemons have cooled slightly, finely dice one half of the lemon - peel and all - and add it to a mixing bowl. Squeeze the juices from the other half of the lemon into the bowl. Grate one clove of garlic into bowl and add a pinch of kosher salt.
- Add 2-3 tablespoons of olive oil. Taste as you go when adding the oil - the lemon will be quite strong, but you want to maintain that pop of citrus and sweetness from the caramelized peel without drowning it in oil. (You will probably have more dressing than you need for this recipe... save it for salad later in the week or for a topping for other grilled veg.)
Plating the Salad
- Place arugula and asparagus into a large bowl. Drizzle some of the dressing on top and toss to coat. Plate the arugula mixture, top with beets and crumbled goat cheese, then drizzle a bit more dressing on top.
Notes
- If you don't have an outdoor grill, you can roast the beets in the oven at 425 degrees F for about 30 minutes until fork tender, and then cook the lemon and asparagus on a non-stick cast iron grill pan.
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