Beets are something that I love but Mr. Bean hates. One night while he was at one of his guy’s nights, I decided to make something beet-tastic with the beets I had bought at the farmer’s market. I tried to make something that had a balance of flavours – the sweet beets, bitter greens, salty goats cheese and sour balsamic vinegar. In a word, yummy.
This recipe is easy to make despite the number of steps. It’s also a great way to use up the whole beet and get lots of veggies.
Grilled Ginger Beets with Goat Cheese and Sauted Beet Greens
Ginger (fresh is best)
Soft Goat Cheese
Balsamic Vinegar or Glaze (I just used vinegar, but I know that glaze would be better as it would be tastier and easier to make pretty.)
- Turn your BBQ on high.
- Trim the beets, leaving 1 – 2″ of the stems on the beets. Trim off the thin root bit
- Wash the beets really well. Cut into halves or quarters depending on their size.
- In a small dish, mix together some olive oil and grated fresh ginger or ginger powder.
- Rip off a piece of aluminum foil large enough to create a packet to hold the beets. Oil the foil with the ginger oil mixture using a brush. Place the beets in the foil, brush a bit of oil on the beets, sprinkle on salt and pepper and wrap foil into a packet.
- Turn the BBQ down and place the packet on the BBQ.
- Cook the beets until soft. Brush the oil mixture on the smooth faces of the beets and place down on the grill.
- Grill beets until soft and have grill marks. Rotate once or twice to get crisscrossing marks. Once done, remove from BBQ and place on a paper towel.
- Meanwhile, remove the leaves from the beet stems and wash very thoroughly.
- Heat up some olive oil in a pan. Saute the greens until soft and pliable.
- Remove the greens and squeeze them slightly. Arrange on a plate and put cooked beets on top.
- Sprinkle goat’s cheese on top and drizzle with balsamic glaze.
Do you like beets?