It's grilling season, don't forget to let your vegetables shine during this time of year as well!
Top Ten Veggies for the Grill: asparagus, broccoli, cabbage, corn, eggplant, onions, peppers, root veggies, summer squash, tomatoes.
•12 baby beets, about 1” diameter, scrubbed & trimmed, leaving at least 2” of tops
•16 scallions (green onions), roots & tops trimmed with white & long green leaves in tact
•1/2 C (1 stick) unsalted butter at room temp
•2 t fresh lemon juice
•2 T chopped fresh herbs (dill, oregano, thyme, parsley)
•2 garlic cloves, minced (optional)
•fine kosher or sea salt & freshly ground black pepper to taste
Prepare a hot fire on your grill.
Bring a large pot of water to boil, par-boil beets for 10-15 minutes—until tender enough to pierce with a fork. Drain, rinse in cold water and pat dry.
In a small saucepan, over medium heat, melt the butter and add the lemon juice, herbs and garlic, stirring to blend.
Place beets and scallions on a perforated grill rack. Brush with butter mixture and sprinkle with salt and pepper to taste. Reserve half of the butter out to the grill. Place grill rack directly over a hot fire.
Grill the beets, basting with the melted butter and turning occasionally, until they are brown and crunchy on the outside and soft on the inside, about 8-10 minutes.
Grill the scallions, turning once, until they have good grill marks, about 4 minutes.
Serve the beets drizzled with the lemon herb butter.