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Wash and dry golden beets and wrap each in aluminum foil. Place off the heat on the grill (close the grill so it's like an oven) for about an hour. When cooled, peel & cut into small chunks, toss with balsamic vinegar, ribbons of fresh basil, salt and pepper. For a summer salad with great texture, add beets to mixed greens, croutons, crumbled feta and toss
lightly with a vinaigrette.
The late Phyllis McGhee, a political revolutionary from Dublin, gave me one of the best reasons for getting to know your way around the kitchen. In her lively, spirited way, she described cooking lessons from “a great big fat nun… a lovely, lovely lady. I didn’t know why this was cookery but this is what she taught me… it is very important to be able to create a meal from simple raw ingredients ‘cause if you succeed in doing that, you’ll not only be able to make a living. You can always dig a little hole in the ground, put a potato down, grow it… then boil it and after it comes out you can eat it. You can survive.”
As I experienced daily life in many cultures through the need to cook a meal, her words were an inspiration. I learned that fresh and simple ingredients were the key to any cuisine. It is with that in mind that Simple&Savory offers food for your table that can be made with seasonal ingredients, utensils from your kitchen drawer, pots from your pantry and a teacup.
Wash and dry golden beets and wrap each in aluminum foil. Place off the heat on the grill (close the grill so it's like an oven) for about an hour. When cooled, peel & cut into small chunks, toss with balsamic vinegar, ribbons of fresh basil, salt and pepper. For a summer salad with great texture, add beets to mixed greens, croutons, crumbled feta and toss