The beets are ready. Everywhere you look you see beets. Earthy, thick and dripping with sugary pink goodness, fresh beets can’t be…beat!
Peel and chop your beets into 1/4 inch thick pieces. Drizzle them with oil and place them onto a baking sheet so that they form one nice even layer (don’t pile them atop one another or they won’t caramelize properly). Bake them in your oven set to 400F OR (my personal summer favorite) roast them in the BBQ. Turn your far left and far right burners on to low and wait for the BBQ to heat up. Once it gets to around 400F (it’s not an exact science) put your cookie sheet in the middle of your unit. You’ll flip them once and it takes about 10 minutes to get these red hot gems sweet and juicy.
finely mince 1 clove garlic
mix with 1 Tbsp white wine vinegar
add 1/2 tsp salt
1/2 tsp crushed fennel seeds
1 Tbsp chopped fresh dill
dash of pepper
Pour this vinaigrette over warm beets and enjoy (p.s. it also goes well over a beet green salad).
Summer time tastes sooo good!