Grilled Beets with Goat Cheese and Pecans
Ingredients
2 medium-size beets2 tbsp (30 mL) butter
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) sea salt
2 oz (57 g) goat cheese, sliced
6 leaves sweet basil
24 pecans
1 oz (28 g) white balsamic vinegar
1/2 lemon
4 turns of ground pepper
Pea shoots or sorrel, for garnish
Directions
Poach the beets, skin on, in boiling water for 25 minutes; cool under cold water. The skin should slip right off. Slice the beets 1/4-inch thick.
Melt butter, mix in brown sugar and 1/2 tsp sea salt, then toss in beets. Preheat your barbecue to medium. Place beets on the grill and cook for 3 minutes on both sides; let cool.
To assemble plate: start with beet, add a slice of goat cheese, then a basil leaf; repeat layers, ending with beet slice. Place the pecans on the plate.
Drizzle with white balsamic vinegar* and lemon juice; sprinkle on black pepper and the remaining sea salt. Garnish with micro greens and serve. Makes 2 servings.
*Tip: I recommend using the new grapefruit white balsamic vinegar from Liquid Gold. There are stores in Halifax, Charlottetown, Moncton and Saint John, or you can order online: allthingsolive.ca.