I’m feeling terse (maybe ’cause the fall is almost upon us), so there will be limited introduction: beets will be tender, dressing will be zippy and sweet, cheese will be melty, dish will be warm. Dont wear white while handling your beets and definitely try for at least one heirloom- they’re a little milder and help you to avoid the sadness of monochromotony.
5-6 beets, sliced to an 1/2-inch thickness, whichever mix you like of red, yellow and candy cane
1/2 cup melted butter
dressing (all measures are as usual, to approx.):
2 tbsp honey
1/8 cup orange juice (squeezed, not bought)
1 tsp lemon juice
1 small shallot, minced
2 tsp sea salt or to taste
drizzle of grapeseed oil
1 pack of honeyed goat cheese
microgreens, for throwing on top for a more salady summery dish.
Slice the beets and boil until slightly tender- don’t overdo it, or they’ll be too mushy on the grill.
brush the beets with melted butter, and grill on one or both sides, until grill-scars appear.
Plate the beets. Drizzle dressing. Crumble cheese. Crank your peppermill all over the shiz.*
Make it rain greens, if you wish.
*please interpret literally only.