Today's Ripe Recipe is fresh from the kitchen of Sally Bache!
We’ve got green beans & beets ready in our garden now, and I’ve been trying to use them up. Last night I did something that turned out pretty great, if I do say so myself.
Grilled Beets and Green Beans topped with Goat Cheese
- I harvested a couple of med/large beets and cubed them at about ¾” and then tossed them with olive oil & kosher salt & put them into a grill basket.
- When the beets were about half-way done, I added about ½ pound green beans, also tossed in olive oil & salt.
- When the veggies were done—still a bit crisp, but also a bit of char for flavor—I pulled them off of the grill and dabbed on some herbed goat cheese.
- Serve with a drizzle of balsamic vinegar, and you’ll find that this dish is way more than the sum of the parts!