Monday, June 29, 2015

Seasonal Menu :: Grilled Baby Beets with Scallions and Lemon Herb Butter

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.

Serves 4

•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
Lemon-Herb Butter
•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.

Beet greens.

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