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Perfect for Valentine’s Day Dinner! This grilled romaine lettuce tossed with roasted beets, berries, pistachios and homemade dressing is easy to make, can be  prepared ahead of time and is full of antioxidants and healthy fats. If you don’t have a grill, you can always broil the lettuce(only for 1 or 2 minutes). Turn this salad into an entree by serving it with shrimp or grilled fish!
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Mix Berry salad with Beets and Grilled Romaine
Mix Berry salad with Beets and Grilled Romaine
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Prep Time 10 Minures
Cook Time 1 Hour
Servings
Servings
Ingredients
Prep Time 10 Minures
Cook Time 1 Hour
Servings
Servings
Ingredients
Instructions
  1. Peel the beets and place on a sheet of aluminum foil. Drizzle with grapeseed oil and sprinkle with salt. Wrap completely and place in oven to roast at 350 F about 1 hour until tender. Let cool, remove foil and use a paper towel to rub skin off. Set aside to cool then thinly slice. *Beets can be made up to 4 days ahead of time.
  2. Toss beets with the raspberries and blueberries.
  3. Whisk together mayo, Dijon mustard, olive oil, apple cider vinegar, lemon juice and maple syrup. Season to taste with salt/pepper.
  4. To serve, drizzle the romaine hearts with olive oil and place on an indoor/outdoor grill for about 2 minutes each side until lightly charred.
  5. Cut each romaine in half, top with beets & berries and drizzle with dressing.
  6. Sprinkle with sliced almonds or chopped pistachios.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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