Grilled Romaine with Roasted Beets and Blue Cheese
This is the kind of salad I love to make when I’m entertaining. It’s visually striking, full of flavor, and easy to prepare in advance. The ingredients can be prepped ahead of time, and the final presentation, whether on a large buffet platter or individually plated, always feels both rustic and refined.
Why It Works
Grilling romaine brings out a smoky, slightly sweet flavor that pairs beautifully with earthy roasted beets, briny capers, creamy blue cheese, and toasted walnuts. A robust vinaigrette made with roasted garlic, balsamic vinegar, and oregano ties everything together with depth and brightness.
You can grill the romaine ahead of time and serve it chilled, or bring it to the table warm off the grill, especially on a cool day. For convenience, use a grill pan on the stovetop. For deeper smokiness, an outdoor grill works beautifully.
Tips & Variations
- Grill the romaine just enough to get a good char on it. You don’t want to overdo it and end up with soggy lettuce.
- Toast or candy the walnuts for extra crunch and sweetness, or keep them raw.
- If you’re not a fan of blue cheese, creamy goat cheese makes a lovely alternative with a milder flavor.
- I use a small toaster oven to roast the garlic, which makes more sense than heating a large oven. You can also use raw garlic.
- Feel free to add thinly sliced red onion, roasted peppers, or a handful of microgreens to dress it up even more.
Why This Grilled Romaine, Beets & Blue Cheese Salad Is Good for You
- Romaine Lettuce – Crisp and hydrating, romaine is high in vitamins A and K, supporting eye health and blood clotting.
- Roasted Beets – Rich in antioxidants and nitrates, beets help lower blood pressure and improve circulation and stamina.
- Capers – A tiny powerhouse of flavor and flavonoids, capers may support anti-inflammatory responses and digestion.
- Blue Cheese or Goat Cheese – Provides calcium and probiotics for bone health and gut support. Goat cheese is easier to digest for some people.
- Toasted Walnuts – Packed with omega-3s and brain-boosting compounds, walnuts support cognitive function and heart health.
- Roasted Garlic – A natural immune booster with antibacterial and anti-inflammatory properties, plus it’s gentle on digestion when roasted.
- Balsamic Vinegar – Aids in stabilizing blood sugar and improving digestion, while adding depth of flavor without extra calories.
- Dijon Mustard & Honey/Maple Syrup – Mustard seeds are rich in selenium and magnesium. Honey and maple syrup offer trace minerals and a touch of natural sweetness.
- Olive Oil – Full of healthy monounsaturated fats and polyphenols, olive oil supports heart health and reduces inflammation.
Grilled Romaine, Beets & Blue Cheese Salad
Grilled romaine, roasted beets, tangy blue cheese, capers, and walnuts come together in this elegant, make-ahead salad—perfect for entertaining.Â
Ingredients
For the Salad
- 2 heads romaine lettuce halved lengthwise, core intact
- Olive oil for brushing
- 2 medium roasted beets diced (gold or red beets work well)
- ¼ cup capers drained
- ½ cup crumbled blue cheese or goat cheese, if preferred
- ½ cup toasted walnuts roughly chopped
- Flaky salt and freshly cracked pepper to taste
For the Vinaigrette
- 2 large roasted garlic cloves, mashed see note below
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon or grain mustard
- 1 1/2 teaspoon honey or maple syrup for vegan option
- 1 teaspoon dried oregano
- 1/4 cup extra virgin olive oil plus 1 tablespoon
- Salt and pepper to taste
Instructions
Make the Vinaigrette
- In a small bowl or jar, whisk together the mashed roasted garlic, balsamic vinegar, mustard, honey, oregano, and olive oil. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
Grill the Romaine
- Heat a grill or grill pan over medium-high heat. Brush the cut side of each romaine half lightly with olive oil. Grill cut-side down for 2–3 minutes or until slightly charred and wilted, then remove from heat.
Assemble
- Place grilled romaine on a serving platter or individual plates. Top with roasted beets, capers, blue cheese, and toasted walnuts. Drizzle generously with vinaigrette and finish with a sprinkle of flaky salt and black pepper.
Notes
Step 1: To roast individual garlic cloves, peel them and place them in a small piece of foil with a drizzle of olive oil.
Step 2: Wrap them up into a little packet.
Step 3: Roast at 375°F (190°C) for 15-20 minutes, until the cloves are soft and lightly golden.
You can also use fresh, unroasted garlic, which will have a stronger flavor.
 Nutrition
Calories: 315kcalCarbohydrates: 11gProtein: 7gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gCholesterol: 13mgSodium: 534mgPotassium: 304mgFiber: 3gSugar: 7gVitamin A: 1388IUVitamin C: 3mgCalcium: 132mgIron: 1mg
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Macho Salad with Cornbread Croutons
Roasted Squash, Red Onion and Pomagranate Salad
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