Michele Vieux used to hate beets.
“I used to think they tasted like dirt,” she says.
But now that she’s acquired the taste, she enjoys them. In this video, Vieux shows us how to grill the vegetables up for a warm salad.
“This is a really easy way to just kind of get some extra veggies into your meal,” says the CrossFit Invictus coach.
She cuts two beets into slices no bigger than half an inch, then tosses the pieces in olive oil, as well as garlic sea salt and fresh ground paper. Then it’s time for the grill. After a few minutes on high heat, the beets are moved from the grill to a bowl Vieux covers with aluminum foil.
“We’re going to let them sit for about 5 or 10 minutes. They’re going to finish steaming through so they’re nice and tender,” she explains.
After that, Vieux cuts the beet slices into bite-sized pieces and adds two tablespoons of chopped red onion, as well as parsley, a dash of apple cider vinegar, and salt and pepper.
To download the recipe for grilled beet salad, click here.
Video by Again Faster.
HD file size: 283 MB
SD wmv file size: 122 MB
SD mov file size: 60 MB
Please note: These files are larger than normal Journal videos. For smoother viewing, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).
Additional reading: The Kitchen WOD by Nick Massie, published Nov. 2, 2011.