I’ll be honest. No matter how many exclamation marks I use in my tone of voice, Lupe and Rue won’t touch this:
I had so much fun posting multiple buttermilk recipes a couple of weeks ago that I’ve decided to do the same this week, only with beets. A bunch of beets will net you at least a couple of vegetable servings because both the beets and the leaves are edible.
First up: warm salad of roasted beets, grilled corn, basil, and gorgonzola cheese.
Preheat your oven to 375 degrees Fahrenheit.
Cut the beets from the leaves. Wrap the leaves in paper towel or put them in a produce bag and keep them in the fridge for later use. Wash a couple of beets, trim the ends, and cut them into fourths if you’re not pressed for time, eighths if you want to speed up the roasting process. While the larger chunks take longer to cook, you’ll have fewer beet pieces to peel afterward.
Place the chopped beets in an oven-safe dish, drizzle with olive oil, and sprinkle with kosher salt and pepper. Cover in foil and bake for about 45 minutes, or until a fork slides through easily. The skins will slide right off with a little pressure from a fork or butter knife.
While the beets are cooking, cook a stalk of corn. I prefer to grill my corn. I pull off most of the stalk, remove as much corn silk as I can, and grill it on medium-low heat, rotating often, for about 15 or so minutes. Cover it with foil and set it aside until it’s cool enough to handle. Then, stand it on end and shear the corn away from the cob.
I was seriously tempted to make this week about gorgonzola.
There’s still time.
I thought that cheeses with blue veins were disgusting as a kid, yet I’ve been inexplicably drawn to them as an adult. I’m still waiting for that to happen with Brussels sprouts.
Cut off a hunk of gorgonzola and crumble it into large pieces.
Divide the beets and corn onto 2 or 3 plates. Add the gorgonzola and garnish with several basil leaves that you’ve torn into small pieces.
This is best served warm, and the gorgonzola is tangy enough that you don’t need to add dressing.
And Nacho Man, who feels about beets the way I feel about Brussels sprouts, proclaimed that he liked them with the smoky grilled corn. I’ll settle for a fifty percent approval rating from my family.
Warm Beet Salad with Grilled Corn, Gorgonzola, and Basil
2 large beets, trimmed, washed, and cut into quarters or eighths
1 stalk of corn
1 tablespoon olive oil
kosher salt to taste
black pepper to taste
gorgonzola to taste
basil for garnish
1. Preheat oven to 375 degrees Fahrenheit. Place beets in an oven-safe bowl and toss with olive oil, salt and pepper. Cover with foil and bake for about 45 minutes, or until a fork slides through easily. Peel skins with a fork or butter knife.
2. Cook corn using your preferred method. Try grilling it in its stalk, removing most of the stalk and as much corn silk as possible. Turn the corn several times during grilling. The corn will take approximately 15 minutes to cook on medium-low heat.
3. Stand the corn up on end, trimming the bottom to create a broader end if needed. Carefully run a sharp knife down the corn to remove large chunks of niblets.
4. Place beets and corn on individual plates. Garnish with gorgonzola cheese and basil. Mix gently and serve warm.