Featured Recipe
Grilled Veal with Beet Avocado Salad
By Kate
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Tender veal grilled to medium-rare, slathered in a tangy herb mayo, paired with a vibrant salad of roasted red beets, creamy avocado halves, crisp lettuce, and toasted pumpkin seeds. Quick beet cooking in foil on one side of the grill, veal sizzling on the other. Fresh herbs and citrus brightening the mayo. A texture contrast: creamy avocado, crunchy seeds, juicy beet slices. Simple, no gluten, dairy, nuts. A light, fast main dish with layers of flavor and color on plate.
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Prep:
20 min
Cook:
7 min
Total:
27 min
Serves:
4 servings
grilled veal
salad
entree
gluten-free
dairy-free
Introduction
Veal cutlets sliced thin, a quick grill, smoky heat and char marks. Mayonnaise isn’t just bland—it bursts with herbs: sharp chives, fragrant dill. Lemon’s brightness cuts rich fat. Beets thinly sliced, trapped in foil, steaming gently beside meat on grill’s cooler side. They keep texture, not mushy, earthy with olive oil gloss. Crunch from toasted pumpkin seeds, silky avocado halves intact, cool against hot veal. Lettuce tosses in a crisp freshness. Quick cooking but playful. Multitasking over hot bars, balancing temps. No dairy, gluten, nuts. Rustic French vibe meets backyard ease. Not complicated but layered flavor. Fresh mayo dolloped last second, not cooked in. Textures mingle. On plate, colors explode: reds, greens, creamy pale yellows. Simple components—rearranged, trimmed, offset by twist. Time moves fast, but nothing rushed.
Ingredients
Herb mayo and veal
- 110 ml mayonnaise
- 15 g chopped chives plus extra for garnish
- 8 ml chopped fresh tarragon plus extra for garnish
- 10 ml Dijon mustard
- 10 ml fresh lemon juice
- 4 veal cutlets or medallions about 1.5 cm thick
- 2 medium red beets peeled, thinly sliced with mandoline
- 25 ml extra virgin olive oil
- 1 head Boston lettuce torn into pieces
- 2 ripe avocados peeled and halved
- 35 g toasted pumpkin seeds
- 1 tbsp fresh dill finely chopped (replaces estragon)
Salad
About the ingredients
Mayonnaise here carries all the herb flavor, so pick a good quality or mayo base without extra sweetness. Chives and dill can swap for classic estragon or tarragon depending on what’s fresh and at hand. Dijon mustard sharpens mayo, lemon juice lifts. Veal cutlets thin enough to grill quickly but thick enough to stay juicy, roughly half an inch. Beets sliced paper-thin let steam fast while keeping crisp edges, but still tender inside. Foil keeps juiciness, steams by trapping heat and moisture. Olive oil equals richness. Avocados ripe but firm, to hold shape when halved. Pumpkin seeds must be toasted, bring crunch and nuttiness. Boston lettuce tears into bite-sized, refreshing contrast. Herbs for garnish fresh, sprinkle generously for aroma. No gluten, dairy, nuts here—safe and simple.
Method
Herb mayo & veal
- 1. Blend chives, dill, Dijon mustard, lemon juice, and mayonnaise with salt and pepper to taste until smooth. Reserve most mayo in fridge.
- 2. Heat grill to high. Oil half the grate.
- 3. Coat veal lightly on both sides with 20 ml of herb mayo. Season with salt and freshly ground pepper. Set veal aside.
- 4. Stack two sheets of heavy-duty foil. Place sliced beets inside. Drizzle with olive oil, sprinkle with salt and pepper. Seal pouch tightly.
- 5. Move grill heat to low on the side without oil. Put beet pouch on this cooler side, close lid. Cook 7 to 12 minutes until tender but firm.
- 6. While beets cook, grill veal over oil for about 3-4 minutes each side until medium-rare or preferred doneness. Remove and let rest 4 minutes.
- 7. Remove veal bones if any, slice thinly.
- 8. On plates, lay down lettuce leaves. Distribute roasted beet slices evenly.
- 9. Add halved avocados next to lettuce and beets.
- 10. Arrange veal slices across the salad. Spoon remaining herb mayo over top.
- 11. Sprinkle with toasted pumpkin seeds and chopped fresh chives and dill.
- 12. Serve immediately while warm and fresh.
Salad & cooking
Assembly
Technique Tips
Start with herb mayo so it chills and flavors meld. Grill setup: half oil-coated grate, half dry cooler zone—a hot side to sear, a low side to gently finish beets. Coat veal lightly with mayo, seasoning post-coating prevents mayo washout during cooking. Beet pouch requires tight sealing to trap steam—fold twice at edges for no leaks. Turning veal after 3-4 minutes max ensures pink inside, adjust time to preference. Rest meat covered on plate to redistribute juices, prevents dryness. Opening beet pouch carefully steams hot air—watch fingers. Slice veal against the grain or bone removed carefully. Plate assembly quick: lettuce base, beet slices layered, avocado halves positioned visually. Dollop reserved mayo after plating keeps herb flavor fresh and bright. Toasted seeds last-minute crunch, don’t add early or soften. Serve immediately once all components arranged to preserve mouthfeel contrasts.
Chef's Notes
- 💡 Start by making herb mayo. Blend chives dill Dijon mustard lemon juice and mayonnaise. Salt and pepper to taste. Store most in fridge. Rest for flavors.
- 💡 Grill setup important. Half grate oily other half cool for cooking beets. High heat on veal side. This prevents overcooking beets keeps them firm.
- 💡 Coat veal lightly with mayo. Not too thick. Adds flavor but keeps texture. Season lightly with salt and fresh pepper post-coating. Don't wash away flavors.
- 💡 Beet pouch has to seal tight. Fold edges twice to trap steam. Otherwise, steam escapes. Check frequently for doneness. Don't overcook beets, should stay firm.
- 💡 Rest veal after grilling for about four minutes. Redistributes juices. Cuts down dryness. If slicing against grain ensure to cut thinly for tenderness.
Kitchen Wisdom
Can I swap veal for another meat?
Yes chicken pork or turkey work but times vary. Check temp doneness for each. Keep grill setup intact as well.
What if I don’t have pumpkin seeds?
Use sunflower seeds or crushed nuts instead. No nuts? Try crispy onions for crunch. Textures matter.
Can I make this ahead of time?
Beets can roast early allow to cool. Keep in fridge. Avocado best fresh so cut last minute. Mayo easy ahead.
How do I store leftovers?
Store salad and veal separately for best results. Airtight container for meat salad in bowl. Consume within two days.
