Though traditionally beets are considered a fall vegetable, but if you’re roaming the farmers markets around here, and if you could get past the sweet corn, tomatoes and squash, you’d find these delicious beets of all colors eager to find their place on the summer BBQ.
I will admit this is an unusual twist to roasted beets, but if you’re adventurous i think you’ll appreciate a new flavor for your summer alfresco evenings.
I find the freshest and hearty beets at the farmers market, today they happened to be red, though try this with a mixture of yellow and red, I think it will look even better. I picked some fresh basil from the garden, a little goat cheese and some chopped walnuts. And if you wanted to make this more of a salad, you could add a few cups of torn red leaf lettuce. I prefer letting the beets be the hero and serving on a flat platter so the glorious red root vegetables glisten in the twilight or light of your outdoor lantern or tiki torches. Enjoy!
3 large beets
1 cup torn basil leaves
6 oz crumbled goat cheese
1/4 cup chopped walnuts
3 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
Salt and pepper to tastes
Heat your BBQ to medium-high. Trim the ends off the beets and scrub and rinse them clean. Sprinkle with salt and pepper and wrap individually in aluminum foil and roast lid closed on the BBQ for 45 minutes. Remove from BBQ and let sit until cool to touch. Using your fingers and a peeler, peel away and discard the skin. Cut into bit sizes 1/2” thick bite sized pieces and place into a medium mixing bowl.
Toss beets with basil and goat cheese. Whisk together the balsamic vinegar and a pinch of salt and pepper while slowly adding the olive oil. Adjust seasoning to taste. Just before serving slowly add vinaigrette to beet mixture and toss. Place on your favorite shallow platter, sprinkle with chopped walnuts and serve.