Grilled Beets and Peaches

Tim uses the Broil King Keg to grill the Lamb Sirloins

We love collaborating on meals with friends! A last minute dinner invitation from Bev and Tim gave us the opportunity to use up the fruits and vegetables that we had purchased at the Uptown Market, which is Thursdays in Waterloo Square! We agreed that Tim and Bev would grill the lamb and make a farro salad, and we would bring a grilled beet dish and grilled peaches for dessert.  I was inspired to raid my freezer, and made a tart/sweet sauce out of the black raspberries that we pick and freeze every year. Here are 2 recipes that came as a result of that lovely Friday night dinner party.

Grilled perfectly, medium-rare, over hardwood charcoal

Bev admires the colours of the vegetables

Truly irresistible!

 

Grilled Candy Cane Beets with Pickled Red Onions, Feta and Toasted Walnuts

2 lbs candy cane beets

1 tbsp olive oil

½ tsp sea salt

¼ cup walnuts

½ red onion, sliced thinly

1 tbsp cider vinegar

¼ cup feta cheese, crumbled

2 tbsp extra virgin olive oil

3 sprigs fresh basil, chopped

Salt and freshly ground black pepper

Preheat barbecue on HIGH for 5 minutes and reduce heat to MEDIUM-LOW. Since these beets were freshly picked and quite tender, they did not have to be cooked as long as beets that have been in storage for several months. We scrubbed them with a brush, tossed them with olive oil and coarse salt and placed them in a foil packet.

  

Place the foil packet on the top shelf of the barbecue and close the lid. Cook for 45-50 minutes(if grilling large beets, the cooking time will have to be extended), until tender-firm. Remove from grill and set aside for 15 minutes, still enclosed in the foil packet. This will allow the skin to loosen from the beets and be easier to peel. (We often choose not to peel beets, especially when they are fresh.)

While the beets are on the barbecue, toast the walnuts lightly over medium heat in a heavy skillet, for 5 minutes .  Also, place sliced red onion in a glass bowl, with the cider vinegar, and allow them to pickle for 20 minutes.

To assemble the dish:

Slice beets and arrange them in a bowl. Top with pickled onions, including the cider vinegar, crumbled feta, toasted walnuts and sprinkle with extra virgin olive oil, salt and pepper and fresh basil. Can be served hot or cold.

Grilled Peaches with Black Raspberry Sauce

We served these with vanilla ice-cream, and topped them with toasted almonds!

Grilled Peaches

6 fresh freestone peaches

Juice of 2 limes

2 tbsp honey

Immerse peaches in a large bowl of boiling water for 1 minute to loosen skins. Remove from water and peel. Cut in half and remove stones.  In a small glass bowl, whisk together the juice of 2 limes and the honey. Pour over peaches and allow them to marinate for ½ hour.  Meanwhile, preheat barbecue on HIGH for 5 minutes and brush grids generously with vegetable oil. Reduce heat to MEDIUM.  Be sure that the grills have been well cleaned.  

Place peaches on grids and grill for 3 minutes, baste with remaining lime and honey mixture,  turn and grill another 3 minutes.

Remove from heat, let cool slightly and serve on a scoop of vanilla ice cream, topped with 2 tbsp of raspberry sauce and 1 tsp of toasted almond slivers.

Black Raspberry Sauce

2 cups black raspberries

1/3 cup white sugar

1 tbsp lemon juice

Combine berries, sugar and lemon juice in a medium saucepan and simmer over medium heat for 10-15 minutes, stirring constantly. Pour in a strainer and push the fruit through to release as much sauce as possible. Discard the pulp and seeds.