1. Toss prepared beets with a bit of olive oil and salt, then wrap in a foil packet (make sure there are no places for steam to escape!) and place on a hot grill until beets are tender, about 25 minutes (depending on the size of the wedges).

    Optional: If you’d like, you can then remove them from the packet and place pieces on the grill for a minute or two to get a bit of charring.

  2. Meanwhile, toss whole carrots with a bit of oil and salt and place on the grill until tender, about 15 minutes.

  3. To toast the pumpkin seeds, heat a small, dry skillet over medium-high heat. Add the raw pumpkin seeds and cook, jostling frequently, until they start to brown, pop, and smell toasty. Immediately transfer into a bowl or other container so they don’t burn.

    Alternatively, to do this on a grill, use a small, grill-safe skillet (such as a cast iron) and toast the seeds while the veggies are grilling.

  4. Assemble the salad: Spread grilled carrots on a serving platter, then top with grilled beets, avocado, cilantro, and pumpkin seeds. Drizzle with olive oil and the juice from half a lemon, and sprinkle a pinch or two of salt over the top.

Comments [0]