EatinEatOut : Summer 2013
52 WWW.EATINEATOUT.CA Balsamic Beets on the BBQ 2 cups beets, peeled and cut into large bite size pieces 2 Tbsp olive oil 2 Tbsp Balsamic vinegar 1/2 tsp Maldon salt 1/4 tsp pepper Christina Austin has been writing BuffyandGeorge.com for over two years. Originally intended as a blog about her dogs' food heists and other shenanigans, Christina's love for sharing her recipes soon took over. A local food enthusiast, Christina is a self-described "lazy cook" who isn't afraid of a shortcut while still cooking with 'real food' rather than convenience items. She stepped into the world of food allergies when her hus- band discovered he was gluten-intolerant and integrated gluten-free baking into the blog. The other man in her life, her young son, would eat chocolate pudding at every meal and often suffers from pickyeateritis. When she's not cooking for family and friends, you'll nd her tripping over one dog while trying to stop the other from stealing food off her Waterloo, Ontario kitchen counter. TO MAKE A FOIL BAG: 1. Take a very large piece of foil - 4'. Fold it in half and then in half again to get a1 foot long piece. 2. Start folding one of the sides with very small 1/4" folds. Press each fold firmly. Fold it 3 times and then do the other side. 3. The vegetables go in the pocket created so that the vegetables have two layers of foil on each side of the bag. When you put the vegetables in the bag, do the same 1/4" fold for the top to close the bag. TO MAKE THE BEETS: 1.Turn the barbeque on to a medium heat. 2. Toss the peeled beets with the olive oil, vinegar, salt and pepper. Pour it all into the foil bag and seal by folding as described. 3.Turn the barbeque down to medium low heat and place the sealed bag of beets on indirect heat on the grill with the lid closed for 45 min. 4. Open the bag and check if the beets are fork tender. If thy are turn the heat up to medium and place the bag of beets on the direct heat for 10 or 15 minutes with the lid open to caramelize parts of the beets. 5. Serve as a side dish or let them cool and slice and serve in a salad.