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?