Beets beets beets . . . have definitely been an acquired taste for me, but with my recent hankering for them, I’ve been trying out new ways of using them. And besides the yummy beet itself, the greens are also very tasty sautéed up like you would spinach or kale, so don’t throw those away! If you don’t want to use them right away, put them back in your fridge (unwashed) and they should last a few more days.
Three things to know about beets:
1. They make a very nice clothing dye so don’t wear your party outfit while prepping them for the party. They might also stain your hands and/or cutting board.
2. They grow in the dirt and have lots of crevices. This might require you to use a vegetable scrubber or back of a spoon to break up chunks of mud.
3. They are delicious if you give them a chance.
I like beets and I like to grill. If you like beets but don’t enjoy grilling, you could roast or boil the beets instead and then follow the remainder of the recipe. Depending on how much you like beets, this recipe makes 3-6 servings.
(IMPORTANT: Don’t forget about those beets you ate when you’re freaking out in the bathroom the next day.)
Grilled Beet Salad
4 large beets
3 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Purple Onion, Finely Diced
1 Bunch Parsley, Chopped
Salt & Pepper
Thoroughly wash beets then slice into quarter–inch round slices. Place beet slices into bowl with 1 tablespoon olive oil, salt & pepper. Grill over medium heat until lightly brown on each side (about 3 minutes per side). Remove from grill and place back in the bowl and cover it with a lid, foil or plastic wrap for 10-15 minutes so the beets can finish cooking in the residual heat. After the beets have steamed, cut the slices into smaller, bite size pieces. Toss the beets in the onions, parsley, vinegar, remainder of the olive oil, salt & pepper. You may serve this salad warm or chilled.