It’s been a great year for beets! It seems every person you speak to has beets on offer and who am I to refuse their earthy offerings? While beets may seems a little intimidating to those who aren’t sure what to do with those dirt-caked purple earth gems- the truth is that beets can be amazingly simple to prepare. For this recipe, beets were paired with a simple roasted chicken and carrots- everything was basted with the same balsamic garlic sauce and everything was cooked on the BBQ. The flavours of late summer abound with the simple dish. Serve with a salad made from beet greens and you’ve got a complete meal.
Before cooking rub a fully thawed chicken, inside and out, with:
4 cloves garlic, minced
1/3 c. oil
1 tsp salt
1 Tbsp dried rosemary
1 tsp pepper
Place birdie in a casserole dish that can handle a BBQ i.e. cast iron
Set burners on left and right to low- leave the central burner off and when the temperature in the grill settles at around 400F, pop in the chicken and cook roughly 20 min per pound.
Rinse and peel:
4 large beets
6 fat carrots.
Slice the beets about 1/2 inch thick and cut the carrots in half. Set aside.
Now it’s time for some math. When there’s 30 minutes left on the chicken timer, pour 1/2 c. balsamic vinegar over the bird. Use this sauce, mixed with the chicken drippings to baste the bird.
When there’s 25 minutes left on the chicken countdown timer, place carrots and beets onto the grill on either side of the casserole dish and brush with the chicken basting sauce. Give beets and carrots a quarter turn after about 8 minutes. Flip after the next 8 minutes and brush with more chicken sauce. Give veggies another quarter turn 8 minutes after that. When a fork can pierce the vegetables easily, they’re done…and if everything works according to plan-your chicken will be too. Be prepared to be flexible here. Chicken cooking times are always variable so relax and go with the flow. Better safe than sorry.
Once you’ve removed the food from the BBQ and gotten it ready to serve, you have the option of making a gravy with the remaining chicken sauce. If that tickles your fancy, pour the sauce into a pot and set it over med-high heat on the stove. In a separate container, mix 1/4 c. unbleached flour with 1 c. cold water and the pour this ‘glue’ into the chicken sauce. Stir until thickened and serve as a gravy.