Grilled Baby Beets With Mustard Sauce 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Aug 27, 2014

Sweet beets, kissed with the smoke of a grill, combine with salty cheese and a sharp dressing.

Make Ahead: The grilled beets and the mustard sauce can be refrigerated, separately, for up to 1 week; bring them to room temperature before serving. The cheese is best grilled right before you assemble the salad, but it can be grilled, refrigerated for a day or two and then gently warmed in the microwave or in a hot skillet just to soften before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 16 baby golden and/or red beets, preferably no bigger than golf ball size (1 1/2 pounds total); reserve a handful of small beet greens for garnish
  • 8 ounces halloumi cheese, cut into 4 thick slabs
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt, plus more as needed


Scrub the beets well, but don't peel them. Cut them in half lengthwise. (If using beets larger than golf ball size, cut them into 1/2-inch lengthwise slices.) Brush the beets and halloumi slices with a little of the oil.

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (400 to 450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have a spray water bottle at hand for taming any flames.

Arrange the halloumi slices on the grill; cook, uncovered, for about 1 minute per side or until charred in spots. Transfer to a serving platter.

Arrange the beets on the grill; cook, uncovered, for 3 to 4 minutes per side, turning them carefully with tongs or a spatula, until charred in spots and barely tender when pierced with a skewer. Transfer the beets to the platter with the cheese.

Top with the onion slices and garnish with the small beet greens.

Whisk together the 1/4 cup oil, the mustard, thyme, lemon juice and salt in a liquid measuring cup to form an emulsified dressing. Taste, and add salt as needed. Dollop over the beet salad and serve.

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Recipe Source

Adapted from "Summer Food," by Paul Lowe, Nina Dreyer Hensley and Jim Hensley (Weldon Owen, 2014).

Tested by Joe Yonan.

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