Ingredients:
golden or red beets
brussel spouts (halved)
poblano peppers (deseeded and sliced into thick strips)
red onion cut into eighths
a few ears of corn
corn tortillas
limes for squeezing
olive oil
salt
pepper
queso fresco (crumbled)
chimichurri
Instructions:
Heat your oven to 350. Clean and dry your beets well, then rub them with a little olive oil and sprinkle them with salt. Roast on a sheet pan for one hour. (I prefer to roast my beets without them being covered in foil to impart extra flavor from the salt and oil similar to the way I do baked potatoes. Meanwhile, prep your other veggies. poblano peppers, eggplant, red onion, and brussel sprouts all make for good additions. In the second image featured here, I did all of these. The grilled corn certainly being the most welcome to the party... in my opinion. I throw the remaining veggies (except corn) on a separate sheet pan, tossed in a a few T of olive oil and plenty of salt and pepper for the last 25-ish minutes of the beet roasting session. While those are in the oven I prep my corn and chimichurri. Heat your grill to medium. The corn is pretty simple just pull the husks and silks away and then soak them in water with a big pinch of salt for about 10-15 minutes. Dry them off and brush them with a little olive oil or vegetable oil and grill for 15 minutes turning a few times during the grill time. Then at the end, I peel back the husk and grill the corn directly on the kernels for 5 minutes. Remove the corn from the heat and when cool enough to handle slide a knife down the sides to remove the kernels. I add a dob of butter to the bowl with some red chili flakes and a pinch of salt and cumin. Or make life a little easier and purchase a lovely compound butter like Banner Butter. They used to make a red chili butter, but I can't seem to find it anymore. Once your roast veggies are done let them sit on the tray while you peel your beets. You will have to wait until these cool to handle them. I throw mine in a ziplock for five minutes and the steam seems to loosen the skins further. Use a pairing knife to get you started at the stem and after that you should be able to just rub the skin off of the beets. That which you can't, just use the knife for. Slice the beets in wedges (about sixths or so). Add roast veggies (not corn) to a bowl and toss with the chimichurri or serve the sauce on the side. Serve the veggies these with crumbles of queso fresco, grilled corn, lime wedges, and warn corn tortillas. Great veggie substitute for fajitas.
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