Coal Roasted Beet Recipe
humboldt fog goat cheese, pine nut gremolata (V)
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Ingredients
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Coal Roasted Beet
Method
Preparation Steps
Roasting the Beets
Preheat your coal grill or oven to 400°F (200°C). Wrap each beet in aluminum foil, adding a pinch of salt and a drizzle of olive oil. Place the wrapped beets directly on the hot coals or on a baking sheet in the oven. Roast for about 45-60 minutes, or until fork-tender.
Making the Pine Nut Gremolata
In a dry skillet over medium heat, toast the pine nuts until golden brown, about 5 minutes, stirring frequently. Remove from heat and let cool. In a food processor, combine the toasted pine nuts, parsley, garlic, lemon zest, and olive oil. Pulse until coarsely chopped. Season with salt and pepper to taste.
Assembling the Dish
Once the beets are cooked, let them cool slightly, then peel off the skin and cut them into wedges. Arrange the beet wedges on a serving platter, crumble the Humboldt Fog goat cheese over the top, and spoon the pine nut gremolata generously over the beets.