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Grilled Beets with Fresh Goat Cheese Dressing

Grilled Beets with Fresh Goat Cheese Dressing

Tender, with a hint of crusty char, chef Bill Taibe's grilled beets make a tasty addition to any summer gathering.Also try: Grilled Radicchio with Lemon and Pine Nuts, Grilled Potato and Pickled Green Garlic Salad

The Martha Stewart Show, June 2011 http://www.marthastewart.com/357032/grilled-beets-fresh-goat-cheese-dressing
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  • Yield Serves 6

Ingredients

  • For the Beets

    • 6 medium red beets
    • 1/4 cup extra-virgin olive oil, plus more for grilling
    • Coarse salt and freshly ground black pepper
    • 6 sprigs fresh thyme
    • Freshly squeezed lemon juice
    • Maldon sea salt
    • Chive blossoms (optional), for garnish

  • For the Goat Cheese Dressing

    • 3/4 cup fresh goat cheese
    • 1/2 cup goat's milk or half-and-half
    • 1 teaspoon fennel pollen or toasted ground fennel seed
    • 1 teaspoon honey
    • Coarse salt and freshly ground pepper

Directions

  1. Make the beets: Place beets in a large bowl and drizzle with olive oil; season with salt and pepper. Place each beet on an individual piece of parchment paper-lined aluminum foil; add a sprig of thyme to each and wrap to enclose.
  2. Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  3. Place beets on grill and cook until tender, about 45 minutes.
  4. Make the dressing: Meanwhile, in a medium bowl, mix together goat cheese, goat's milk, fennel pollen, and honey; season with salt and pepper. Set aside.
  5. Unwrap beets and cut into 1-inch-thick slices. Brush slices with olive oil and season with salt and pepper. Place on grill and cook, turning, until grill marks appear. Transfer to a platter and drizzle with olive oil and lemon juice; season with salt and pepper. Add dressing, garnish with sea salt, and sprinkle with chive blossoms, if using. Serve immediately.

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