SubscribeAvailable Now

New Summer Recipe: Grilled Seasonal Root Veggies

Root veggies aren't just for winter, you know. Throw them on the grill Beast & Bottle-style, and let those underground babies see the light of summer. 


This is a summertime standard for Beast & Bottle chef and co-owner Paul Reilly.

Summer Root Veggies with Parsley Coulis and Ricotta Salata

(Serves 4)

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.

Editors' Picks


Keep me up to date on the latest trends and happenings around Denver. 5280 has a newsletter for everyone.

Sign Up