We are awash in beets in the summer and while roasted beets are fantastic, the recent heat wave has not made me (or anyone else) eager to run the oven at all!
So, thanks again to the Macchiroles, I learned a new technique for an old favorite. it was great at theirs and then this week my dad gave it a try and they were sublime.
So, without further ado, here is the recipe (this is a very busy week of kid stuff — all good, but more in-depth posts will not be happening for a while!)
As many beets (the root part) as you’ve got
Pepper and salt (or Adobo seasoning)
Top, tail and peel your beets (Note: Vinny does not peel, his but scrubs them well. It’s up to you!). Slice into ¼ inch rounds. Rub with olive oil until evenly covered and add salt and pepper or Adobo to taste. Alternately, you can marinate them for a while in the olive oil and seasonings while you do other things.
Lay rounds on a hot grill and cook, turning after about four minutes. Check after eight minutes. They won’t get soft like roasted or boiled beets, but they will be tooth-tender. Serve as a side to any summer dish!
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