Roasted Beet Salad with Port Wine Dressing: A Highlight of Our Autumn Campfire Harvest Feast

There’s something uniquely magical about cooking outdoors, especially as the crisp air of autumn settles in. Whether you choose to roast vegetables on a rustic campfire grill, a modern barbecue, or even the convenience of your oven, the process transforms them into something extraordinary. Beets, in particular, emerge from the heat deeply sweet and intensely concentrated in flavor. This transformation creates a perfect canvas for a truly special dish: our Roasted Beet Salad. Complemented by a rich port wine dressing, the salty tang of feta cheese, and the satisfying crunch of toasted walnuts, this salad isn’t just a side dish; it’s a celebration of the humble beet, elevated to gourmet status. It truly showcases the best of seasonal flavors and the joy of al fresco dining. (Skip to recipe.)

As the vibrant hues of autumn painted the landscape, we found ourselves blessed with a succession of glorious days, perfect for extending our cherished Campfire Cooking series. This monthly tradition, where my cooking friend Sabina and I embark on a culinary adventure with a new campfire-themed dinner, has become a highlight of our year. Each session is a delightful blend of planning, hands-on cooking under the open sky, and the pure enjoyment of sharing a meal cooked over crackling flames.

Our September gathering unfolded into a truly magnificent harvest feast, where we indulged in the abundance of the season. What began as a simple idea often evolves into a natural theme that weaves its way through our menus, and this particular dinner was no exception. We playfully dubbed it the “Red Thread” dinner, as every single course featured something red, whether it was the deep crimson of a port wine reduction, the natural ruby tones of plums in dessert, or the star ingredient, roasted beets. It was a symphony of fall flavors, with each dish harmonizing beautifully with the next: earthy beets, crisp pears, rich walnuts, robust port wine, sweet grapes, pungent onions, succulent plums, and delicate whiffs of warming spices, all complemented by creamy cheeses and fine wine. The entire experience of cooking outdoors, surrounded by Sabina’s beautifully adorned yard with its stunning fall colors and the captivating aromas wafting from the magnificent dinner grilling over glowing coals, was simply unforgettable. The camaraderie, the laughter, and the shared joy of creation made it all the more special, truly embodying the spirit of outdoor dining and seasonal celebration.

Campfire Cooking: Autumn Harvest Feast Menu

A Culinary Journey Through Fall Flavors

First Course

Roasted Beet Salad with Feta, Toasted Walnuts, and a Luscious Port Wine Vinaigrette – A vibrant start, bursting with the sweet earthiness of autumn.

Second Course

Creamy Pear, Gorgonzola & Forbidden Black Rice Risotto – An indulgent and textural masterpiece, cooked slowly over the campfire.

Entrée

Succulent Lamb Shashlik Kebabs with Onions and Grapes, Charred Carrots with Cumin and Honey, and Grilled Brussels Sprouts – Smoky, tender, and perfectly seasoned grilled delights.

Dessert

Sweet Grilled Plums with Whipped Cream, accompanied by Campfire-Griddled Welsh Cakes – A comforting and delightful end to our feast, cooked right by the fire.

First Course: Roasted Beet Salad with Feta, Toasted Walnuts, and Port Wine Vinaigrette. This vibrant salad truly stole the show, captivating us with its fresh flavors and beautiful presentation. To achieve the concentrated sweetness that makes this dish so special, we carefully wrapped sweet red beets in foil lined with parchment paper and roasted them directly over the glowing embers of our campfire. This slow, gentle heat coaxed out their natural sugars, intensifying their flavor and creating a tender texture. Alongside the beets, we grilled a couple of onion halves over the coals until they developed beautiful crisp, black grill marks. This crucial step infused the salad with a wonderful sweet, smoky char that can also be replicated by grilling onion slices in a dry skillet over medium-high heat indoors. The perfectly roasted beets and charred onions were then lovingly tossed with a tangy and rich vinaigrette, crafted from a reduction of port wine, balanced with balsamic vinegar and a good quality oil. The deep, complex flavors of the port wine reduction lent an air of sophistication to the dressing, perfectly complementing the earthiness of the beets. We artfully arranged the dressed beet and onion mixture atop a bed of fresh, tender corn salad, freshly harvested from the garden, adding a delightful crispness. Finally, a generous shower of salty feta cheese crumbles and crunchy toasted walnuts provided the ideal textural contrast and a burst of savory goodness. This salad, with its harmonious blend of sweet, smoky, tangy, and salty notes, was truly the sweet taste of autumn on a plate, and without a doubt, my personal favorite dish of the entire dinner.

Second Course: Creamy Pear, Gorgonzola & Forbidden Black Rice Risotto. Following the exquisite salad, this risotto was a truly close second for my vote for the evening’s favorite dish. It was a masterpiece of textures and flavors, made even more special by its campfire preparation. We began with glistening Forbidden Black Rice, known for its striking deep color and slightly nutty flavor. This unique rice was combined with robust red wine and finely chopped onions, then slowly cooked and stirred over the steady heat of the campfire. The rhythmic addition of broth, ladle by ladle, ensured a creamy consistency and allowed the rice to absorb all the wonderful flavors. As the risotto neared perfection, three distinct and flavorful cheeses were melted in: sharp gorgonzola, creamy brie, and savory parmesan. These cheeses created an unparalleled richness and depth. To complete this creamy delight, soft and tender grilled pear chunks were folded in, adding a delicate sweetness and contrasting texture that was simply divine. Served generously, the risotto was then topped with more juicy grilled pear halves and a handful of crunchy toasted walnuts. The result was a sublime dish, offering a delightful interplay of contrasting textures – the chewiness of the rice, the creaminess of the cheese, the tenderness of the pears, and the crunch of the walnuts – all perfectly balanced with sweet, savory, and tangy flavors. Cooking this risotto over the campfire infused it with a subtle smokiness, adding another layer of complexity that made it truly unforgettable.

Main Course: Shashlik Lamb Kebabs with Onions and Grapes, Honey and Cumin Grilled Carrots, and Grilled Brussels Sprouts. For our main event, we drew inspiration from Mark Bittman’s excellent ‘How to Grill Everything’ cookbook for the recipe for these incredibly flavorful lamb kebabs. The lamb was marinated in a robust red wine vinegar, which tenderized the meat and infused it with a tangy depth that perfectly complemented the rich lamb flavor. Skewered alongside chunks of sweet onion and juicy grapes, the kebabs were grilled over the open fire, developing a beautiful char and smoky essence. The sweetness of the grilled onions and grapes provided a wonderful counterpoint to the savory lamb. To accompany the kebabs, we prepared garden-fresh carrots, tossing them simply with a touch of olive oil, sweet honey, and aromatic cumin before grilling them until they achieved a delectable sweet char. The Brussels sprouts were equally straightforward, tossed merely in oil and salt, and grilled until tender-crisp with a slight smoky edge. The combination of these perfectly grilled vegetables added vibrant colors, textures, and essential nutrients to the plate. To tie the entire dish together, we created a luxurious port wine sauce. We carefully reduced half a bottle of port wine down to just a few concentrated tablespoons, which became the intensely flavorful base. This reduction was then combined with puréed grilled onion, a splash of balsamic vinegar, a touch of oil, and a thoughtful blend of seasonings. The resulting sauce was absolutely amazing, its deep, complex sweetness and acidity enhancing every bite of the smoky lamb kebabs and grilled vegetables. This main course was a testament to the incredible flavors that can be achieved through thoughtful campfire cooking.

Dessert: Grilled Plums, Whipped Cream, and Campfire-Griddled Welsh Cakes. As dusk settled and the stars began to appear, we transitioned to a cozy campfire dessert that perfectly capped off our harvest feast. The star of this final course was the simple yet elegant grilled plums. Halved and placed directly on the grill, the plums softened beautifully, their natural sugars caramelizing and intensifying with a delicate smokiness. These warm, tender plums were served with a dollop of fluffy whipped cream, providing a delightful contrast in temperature and texture. However, the true revelation of the dessert, especially for campfire enthusiasts, was the Campfire-Griddled Welsh Cakes. These small, round, biscuit-like cookies are an absolute joy to cook over an open fire. They boast a wonderfully crispy exterior that gives way to a tender, flaky inside, aromatic with fragrant nutmeg and dotted with sweet, chewy bursts of currants. Making them on a griddle over the campfire is not only incredibly fun but also results in a uniquely delicious treat that’s perfect for camping or any outdoor gathering. They offer a comforting, homemade touch that’s hard to beat. You can find the recipe for these delightful Welsh Cakes here.

Another successful Campfire Cooking dinner concluded, leaving us with full stomachs, warm hearts, and wonderful memories. The “Red Thread” harvest feast was a testament to the beauty of seasonal ingredients and the joy of shared meals cooked over an open fire. Stay tuned for the next installment in our Campfire Cooking series! (Spoiler alert: It’s titled ‘Into the Wild’ and promises even more adventure and delicious recipes!)

Kitchen Frau Notes: This exquisite Roasted Beet Salad is not only delicious but also wonderfully convenient, as many of its components can be prepared well in advance, making assembly a breeze on serving day. The preparation allows for flexibility, ensuring you can enjoy this gourmet salad with minimal last-minute fuss. The beets, for instance, can be oven-roasted or campfire-roasted up to 3 to 4 days ahead of time. Once cooked and cooled, they can be stored in the refrigerator, ready for when you need them. Similarly, the onions can be charred several days prior, developing a deeper flavor as they rest. The walnuts can be toasted ahead of time, retaining their crunch in an airtight container. Even the luxurious port wine dressing can be whisked together days in advance, allowing its flavors to meld and intensify. By handling these steps beforehand, all that’s left at serving time is to simply toss all the ingredients together, creating a fresh, vibrant, and effortlessly elegant salad that tastes like it took hours to prepare. This make-ahead capability makes it a perfect dish for entertaining or for a busy weeknight meal.

Roasted Beet Salad with Port Wine Dressing

This recipe yields four generous servings of a vibrant and flavorful salad, perfect as an appetizer or a light main course. The combination of sweet roasted beets, smoky grilled onions, tangy feta, crunchy walnuts, and a rich port wine dressing creates a truly memorable dish.

• 1½ lbs (700gms) medium to large beets, ideally red varieties for vibrant color
• 1 medium onion, either red or yellow, for grilling
• 4 handfuls of fresh mixed baby greens, tender baby spinach, or peppery baby arugula
• 1 cup (125gms) crumbled feta cheese, for a salty tang
• ½ cup (50gms) toasted walnuts, roughly chopped for crunch
• Freshly chopped parsley or dill, for garnish and fresh aroma

For the Luxurious Port Wine Dressing:

• 1 cup quality port wine, reduced to a concentrated 2 tablespoons (Alternatively, if no port wine is available, use an extra tablespoon of good quality balsamic vinegar combined with 1 tablespoon of honey for a similar sweet and tangy profile.)
• 1 tablespoon aged balsamic vinegar, adding depth
• 2 tablespoons avocado oil (or a high-quality extra virgin olive oil), for richness
• ½ teaspoon Dijon mustard, to emulsify and add a subtle kick
• ¼ teaspoon fine sea salt, to enhance flavors
• ¼ teaspoon freshly ground black pepper, for a hint of spice

Instructions for Preparation:

Begin by preheating your oven to 350°F (180°C). If you’re embracing campfire cooking, set a sturdy grate over a campfire that has settled into a bed of good, hot coals, or alternatively, preheat your barbecue grill to a medium temperature. Each method will impart its unique character to the beets, but all will result in deliciousness.

Roasting the Beets: For optimal roasting, prepare the beets by washing them thoroughly but leaving the skin on. Wrap each beet individually in tin foil that has been lined with parchment paper. If you have particularly large beets, wrap them separately to ensure even cooking. Smaller beets, however, can be wrapped in parcels of 2 to 4. Place these foil-wrapped beet parcels directly on the grate over your campfire (keeping them towards the edge, away from direct flames, and turning them occasionally to prevent burning) or on a sturdy cookie sheet in your preheated oven. Roast until the beets are fork-tender, which typically takes about 1 to 1¼ hours, depending on their size and heat consistency. Once tender, remove from heat, allow to cool slightly, then peel and trim the ends. Cut them into elegant wedges or slices, as preferred.

Grilling the Onions for Smoky Char: Take your medium onion and cut it into pencil-thick slices. To keep the rings intact and prevent them from falling apart on the grill, you can use a grill basket or carefully place them directly on the grates. Grill the onion slices over the campfire flames or on a barbecue grill until they develop beautiful charred and blackened spots, which add a crucial smoky sweetness to the salad. Carefully flip them to char the other side, aiming for 5 to 7 minutes per side. If using a stovetop, achieve a similar effect by grilling onion slices in a dry skillet over medium-high heat until well-charred. Once grilled, coarsely chop the slices.

Toasting the Walnuts for Enhanced Flavor: Spread the walnuts in a single layer in a skillet set over the campfire or grill, or on a baking sheet in a 350°F (180°C) oven. Toast for 10 to 15 minutes, stirring occasionally, until they turn a golden brown and release a fragrant, nutty aroma. Be careful not to burn them. Allow to cool slightly before roughly chopping.

Crafting the Port Wine Dressing: While the beets are roasting, begin preparing the exquisite dressing. Pour the port wine into a small saucepan and cook it over medium heat (this can be done on a stovetop, campfire, or grill) until it has reduced significantly, reaching a concentrated volume of about 2 tablespoons. This reduction process intensifies its flavor and creates a syrupy consistency. In a small bowl or cup, combine the reduced port wine with the balsamic vinegar, avocado oil, Dijon mustard, fine sea salt, and freshly ground black pepper. Whisk vigorously until all ingredients are thoroughly blended and the dressing appears slightly thickened and emulsified.

Assembling Your Elegant Roasted Beet Salad: Once all components are prepared, it’s time to bring this beautiful salad together. In a large bowl, combine the peeled and cut beet wedges with the coarsely chopped grilled onion slices. Pour the prepared port wine dressing over the beets and onions, tossing gently to ensure every piece is thoroughly coated and glistening with the rich dressing. On each of four individual salad plates, arrange a generous handful of your chosen fresh salad greens (baby greens, spinach, or arugula) to form a base. Carefully spoon a quarter of the dressed beet and onion mixture atop the greens on each plate. Finally, sprinkle each salad generously with a quarter of the crumbled feta cheese and the toasted walnuts, adding both texture and flavor. For a fresh finish and a pop of color, garnish each salad with a scattering of freshly chopped parsley or dill. Serve immediately and savor the rich, autumnal flavors.

Serves 4.

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You might also like these other delightful beet-focused recipes and salads:

Purple Power Slaw – A vibrant and crunchy salad packed with nutritious ingredients.

Ruby Cream Baked Beets – Tender baked beets coated in a rich, creamy sauce.

Basil Beet Salad – A refreshing salad combining earthy beets with aromatic basil.

Beet and Fennel Salad – A sophisticated blend of sweet beets and crisp, anise-flavored fennel.