Our daughter came home from a week away of summer camp at Full Belly Farm, in Guinda, California. We adore this farm. I buy their produce nearly every week at the farmer’s market, and we have attended their Hoe’s Down festival for the past several years. I have even lead cooking workshops for kids there…on top of hay bales.
This year, Amelia came home from camp with a bounty of fresh veggies, including a bag bursting with multi-colored beets for her daddy, who adores them. It was too hot to turn on the oven and roast them, so I wondered if I could roast them in the BBQ instead.
I simply “tipped and tailed” the beets, rubbed them with a little bit of olive oil, and sealed them into a couple of foil packets. I set them on the grate, with indirect heat from the burners on the sides.
After roasting the beets for about 25 minutes, I carefully opened the steamy-hot packages and found tender jewels inside. After they cooled a bit, I could easily rub the skins right off. I have struggled with liking beets for most of my life – but topped with a little salt, these were the best I have ever tasted.
Have you ever used the grill for something non-traditional? I’d love to hear about it…