Remember those beets I posted about last week? They made a delicious side dish on Sunday night, while Chris' family was in town visiting. Here's how I prepare beets:
Wash the dirt of the beets.
Cut off the greens (save those for later) and the ends of each beet.
Peel the beat with a paring knife, like you're pealing an apple.
Slice the beet into 1/4" thick slices.
Put the slices on a piece of aluminum foil.
Drizzle with Extra Virgin Olive Oil.
Pinch of salt.
Half a pinch of pepper.
Using your hands, toss the beets, oil, and seasonings together until well coated.
Fold up the aluminum foil and seal off all sides.
Place the foil package on a hot grill (about 350 degrees).
Cook beets for about 10-15 minutes. You'll know they're done when you can pierce them easily with a fork.
Remove them from the foil (careful not to burn yourself on the steam) and place them in a large low bowl.
Crumble herb goat cheese over the beets.
Then serve!
Now about those greens...
Take a knife and cut the green leaves from the center stem (which can be sort of tough).
Roughly chop the greens.
Heat a tbsp of EVOO in a skillet. Once shimmering, throw in some diced onion and minced garlic. Cook a couple minutes on medium heat until the onions are sweating and the garlic is browning.
Throw in the greens into the skillet and watch them wilt. Cook for maybe 1 -2 minutes (this won't take long at all).
Plate the greens, onions, garlic and oil and serve as a side dish. YUM!!
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