I think I have too many balls in the air right now. I thought I had scheduled a blog post for yesterday morning, so imagine my surprise when nothing posted! I’m going to have to become a more efficient juggler.
We got some lovely golden beets in our box last week. The weather was warm (note the word “was,” it has since turned cold and snowed). We decided to grill some steaks, so I sliced up the beets and grilled them along side. There are a variety of types of grill skillets out there. This one has very short sides; if I was buying one today I would get one with higher sides. I keep losing vegetables over the side! They turned out great, though!
- 1 bunch beets (I used yellow beets, but red would work also)
- 3 tablespoons olive oil
- 1 teaspoon dried basil
- Preheat outdoor grill and grill skillet. Cut beets into ¼ inch slices. (I cut the medium slices in half and the large slices in quarters).
- Combine sliced beets, oil, and basil. Toss to coat the beets well.
- Using a slotted spoon (very important), transfer the beets to the preheated grill skillet. Grill the beets until they are soft and slightly browned, stirring frequently.