Last night, I grilled some organic beef sausages, cooked some (still early) corn, salad from the farm share (arugula, lettuce, radishes, sliced purple kholrabi, new onions dressed in a splash of good olive oil and drops of sweet balsamic)
And I roasted some beets–peeled and diced into small cubes and laid out on a piece of tin foil. I drizzled them with a little olive oil and a few springs of thyme. Wrapped and put on the grill over indirect heat for a half hour. They came out like glistening garnets, needing only a sprinkle of fleur de sel. Sarah and I devoured them.
Well worth the red hands and cutting board.
