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This is a summertime standard for Beast & Bottle chef and co-owner Paul Reilly.
Summer Root Veggies with Parsley Coulis and Ricotta Salata
1 bunch gold beets, tops reserved
1 pound hakurei turnips, greens reserved
1/2 pound kohlrabi
1 small red onion, halved
1 bunch flat leaf parsley
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
juice of 1 lemon
8 ounces ricotta salata or feta
Light up the grill. Peel baby beet skins with a towel, then cut the beets in half vertically. Cut turnips in half horizontally. Cut kohlrabi horizontally in 4 to 5 slices. Season veggies with salt and oil, then char on the grill. Remove from grill and set aside.
Cut onion into medium-size pieces and grill. Purée parsley with garlic, olive oil, and lemon. Set aside. Tear beet and turnip greens into pieces and place on grill for 1 minute, turning frequently until wilted. Remove from grill. In a bowl, add grilled beets, grilled turnips, grilled kohlrabi, and grilled red onion to wilted greens and toss with parsley coulis. Sprinkle with cheese and serve.