Wednesday, March 14, 2012

BBQ Beet Salad

Ahh, Beta Vulgaris, the bully of the vegetable kingdom. I haven't cooked with beets a ton. My experience is usually at restaurants ordering purple beets drenched in olive oil and topped with walnuts and goat cheese.

I found a few pink-and-white striated Chiogga beets from upstate New York at The Meat Hook the other day, so bought them with the goal of figuring out how best to treat them to a Meat Hunx evening. Here's how.

Slice the beets down into thin discs (bout 1/2 inch thick). I used a butcher's knife as it's the hardiest and sharpest in my arsenal. My trick was to saw a shallow notch then pound the top of the knife through the rest of the vegetable.

Once they're all sliced up, mix the following:
- 1/3 cup + 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/2 tsp rosemary
- 1/4 tsp savory
- 1/4 tsp basil
- 1/4 tsp sage
- 1/4 tsp thyme
- 1/4 tsp marjoram

Toss the beets into a bowl to marinate in the above for at least an hour. Towards the end of the soak, get the BBQ up to about 250 degrees of indirect heat.

Next wrap the beets in a big piece of tin foil and place on the grill. Pour the rest of the marinade into the tinfoil and leave em for about 25 minutes, or until they're soft. Lastly, take them out of the tin foil and grill them direct for 2 minutes per side.

As a nod to the beet's Mediterranean birthplace, I kept the salad light and cold. Slice the beets into slivers, and mix with arugula, hot house tomatoes, diced red onions, some fresh parmesan, a little salt and pepper annnd whammy!, you've tricked yourself into eating something that won't kill you.

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