Grilled Summer Squash and Golden Beet Salad

1 golden beet, roasted (see cook's note)
1 medium yellow squash, sliced 1/4-inch diagonally
6 red grape tomatoes
6 yellow grape tomatoes
4 cups summer mix salad, or baby spinach, or both
1 Tbsp sunflower seeds

Heat grill to medium high (I use a gas grill). Grill squash slices about 3 minutes on one side. Spray with canola oil, and flip. Grill another 3 minutes. If necessary, flip and grill another 3 minutes. Remove to a bowl and set aside.

Layer all ingredients in a wide, shallow bowl. Dress with your favorite dressing - here I used a Balsamic dressing. Topping with blue or Feta cheese, and sunflower seeds or pingoli nuts would be wonderful.

Cook's notes: Roasting Golden Beets:
Just like red beets, golden beets can be roasted easily by placing 2-3 beets on a large sheet of aluminum foil, roots cut off. Dress with a bit of olive oil and sprinkle some Kosher salt on top. Wrap tightly. Roast in a 375F oven for an hour. Remove from oven, crack open the foil wrap and allow to come to room temperature.

I roast beets regularly, three at a time. I split them in half and store in the refrigerator with the roasting juices poured over them, in a glass dish that has a tight plastic cover. Over the next week or so, I pick out as many halves as I need for salads.Grilled summer squash: We love grilled yellow and zucchini squash. I grill several yellow and zucchini squash at a time and have them on hand for salads and sandwiches during the summer. See this entry for grilling yellow squash.