Contributed by: Chef Stephanie Morgan
Grilled Tanaka Beets With Chive Dressing
Grilled Tanaka Beets With Chive Dressing taste great. This is a recipe that will keep your conscience clear and your taste buds enticed.
- 4 Large beets – stems and greens attached
- 1/2 White onion – diced
- 2 Cloves garlic – minced
- Salt & pepper – to taste
- Cooking oil
- CHIVE DRESSING
- 1/2 C Organic chives – chopped
- 1/2 C Organic olive oil
- 1/4 C Apple cider vinegar
- 1 T Dijon mustard
- 1 t Salt
- 1/2 T Pepper
- Clean the beets and remove the stems, leaving 1/2 inch. Set stems aside for later use.
- Place beets in a sauce pan and cover with water. Bring to a boil, reduce heat, and simmer until you can easily pierce them with a knife. Drain and set aside to cool.
- While the beets are cooling, wash beet greens and stems very well (they are usually very sandy). Heat a pan with cooking oil over medium heat and add diced onions and diced beet stems. Cook until onions are translucent. Add garlic and chopped beet greens. Saute until greens are wilted and set aside.
- After beets have cooled, trim stems and root tips and slip off the skins. Slice beets 1/2 inch thick. Brush lightly with cooking oil and grill for 3-5 minutes on each side. (You can also sear them on a hot skillet if you don’t have a grill).
- After grilling, combine beets with beet greens and toss with the chive dressing and adjust salt & pepper to taste. Garnish with chopped chives or chive shoots.
- CHIVE DRESSING
- In blender, combine all ingredients. Save extra chives for garnish.
- Stephanie’s tips: When you are buying farm fresh beets, doesn’t it seem like a sin to toss the beet’s beautiful stems and greens? Well it is! When buying beets, look for bright, green, healthy leaves and a strong stalk. Try using a mix of yellow and red beets if they are available in your area.