Beets. Now who doesn’t like beets? Actually, I didn’t for the longest time (skip this if you already know this story ). The taste was odd to me — kinda like an earthier carrot. Not that there’s anything wrong with that. But it just seemed weird. Maybe it’s because I wasn’t exposed to them as a child. Actually I don’t think Brooklyn had any beets at the time. Sure, that’s probably not accurate and my memory is somewhat foggy. After all, I was only like five years old at the time and that was like 100 years ago.
But I digress… This I served as a side, but it is easy to turn this into a full vegetarian course. And again, this is hard for me to quantify because I grilled some beets and served it with a handful of greens and topped it with some feta so ingredients are just a guestimation. This is easy-peasy lemon-squeezy; here’s kinda what you need:
- 1 beet, sliced about 1/4″ thick
- vegetable oil, for brushing the beets
- 1 c. micro greens or baby greens (I used daikon and chard)
- 1/4 c. feta, crumbled
- salt and pepper, to taste
- salad dressing, to taste
1. Prepare your grill, as needed (again, I use hardwood charcoal). Brush the beets with the vegetable oil on both sides. Sprinkle with salt and pepper.
2. Grill the beets until tender over direct heat, about 2-3 minutes a side. Remove from the heat to cool slightly. Meanwhile, in a small bowl, lightly dress the greens
3. Arrange the beets on the plate. Top with the dressed greens. Sprinkle with the feta crumbles. Add salt and pepper if you like.
Notes — for the dressing, I just drizzled some olive oil and lemon juice on top of the greens to dress them