Grilled Beet and Charred Citrus Salad

Fire up your grill for medium-high heat (around 400-450°F). Clean those grates like your life depends on it and brush with oil - nothing worse than beets welded to the grill.

Toss the whole, unpeeled beets directly on the grill. Cover and turn every 10 minutes, grilling for 40-50 minutes total until a cake tester slides through like butter. (The skins will look absolutely charred - that's exactly what we want. Don't panic.)

Transfer beets to a large bowl, cover tightly with plastic wrap, and let them steam for 30 minutes. This is where the magic happens - the steam finishes cooking them and makes the skins slip right off.

While the beets steam, throw those whole oranges and lemon on the grill. Turn once and char until the peels are properly blackened and the fruit is caramelized, about 8-10 minutes. (You want serious char marks - this isn't the time to be gentle.)

Once the beets are cool enough to handle, use paper towels to rub off the skins - they should slide off effortlessly. Trim the root end and cut into wedges.

Squeeze that grilled citrus over the beet wedges (trust me, the smoky citrus is a game changer), drizzle with olive oil, and season aggressively with flaky salt and freshly cracked pepper.

Top with torn mint, chopped chives, and toasted sesame seeds. Serve immediately while the contrast between warm beets and fresh herbs is at its peak.