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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the beets (they can be done on the grill in a roasting pan!) and prepare the cauliflower for the grill— roast those next. Prepare the remaining veggies and the polenta for grilling. When the beets are tender, cool them and then place the polenta on the grill. Finish making the beet salad and cauliflower and serve altogether when the polenta is ready.
A friend was traveling through and stopped at the Boulder Farmers Market before heading to our home. She brought several beautiful items to share, but the newest one to me was the Purslane. Upon further research we discovered it was one of the many weeds that we aggressively picked and it was now (mostly) gone from our yard. Her little bundle became the inspiration for bringing beets & tomatoes together. If you don’t have purslane substitute arugula or baby spinach for this salad. For the sake of colors, we used a golden beet and red tomato. If you have yellow tomatoes and red beets, that would be fun as well. To make this a main dish add nuts or crumble in your favorite cheese.
Hearty cauliflower in big chunks needs low, slow grilling heat that leaves it with a bit of bite and a touch of the char. The final element is a generous toss in fresh herbs (any kind available to you!) with lemon juice and zest if you can swing it. This simple grilled side will liven up any backyard dinner.
Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.
