Grilled Beet Salad with Goat Cheese and Greens

Sometimes I wonder if I were on a desert island and could only have one cookbook which cookbook would I want. Often the answer is How to Cook Everything by Mark Bittman. Mark Bittman also has a weekly column in The New York Times called The Minimalist. In last week's Minimalist column there was an article called 101 Reasons to Light the Grill. It was a bit overwhemling but also inspiring. Number 6 (of 101) was grilled beets. I had some beautiful chioggia beets from my box and I thought I would try out #6.

Chioggia beets are those beets with the white and pink candy-cane-esque stripes.

This recipe fit the CSA girl recipe requirements because it is easy, has only a few ingredients, and enhances the beauty and flavor of the vegetable featured in this dish -- beets. You just slice the beets, toss them with olive oil, and throw them on the grill on low heat.

To serve, cover them with a bit of lightly dressed salad greens and some goat cheese.

Grilled Beet Salad with Goat Cheese and Greens

Inspired by Mark Bittman's 101 Reasons to Light the Grill

Ingredients

4-5 beets, peeled and sliced

3 tablespoons extra virgin olive oil

salt and pepper

salad greens

2-3 ounces goat cheese

1 tablespoon red wine vinegar

Coat the beets with about 1 - 1 1/2 tablespoons of olive oil. Grill on low heat until tender and lightly browned. In a small bowl, mix 1 tablespoon of olive oil, 1/3 tablespoon of vinegar and salt and pepper. Add greens to the bowl and toss. Place beets on plates to serve. Place dressed greens on top and sprinkle with goat cheese.