Fire Roasted Beets, Turnips and Zucchini, and Simple Guacamole

So, my digital camera was on the fritz, it has been doing this rattling thing for a couple years now at it seems to only do it when a great photo op turns up, but when I decided last year to take it in it miraculously stopped so I didn't want to get it serviced just yet. It also used to do it sporadically. However, today it was going crazy, and I literally dropped everything, mid-dinner and took it in (I had an 4 year extended warranty on it and it expires next year) and thankfully it was still doing it when I got to Best Buy. So, needless to say, I am without my camera for a while, this was the last picture I was able to take with my camera. The second picture was taken with my camcorder... Obviously, not so good looking. Sorry if the guacamole doesn't look appetizing. It was very tasty, I swear! I think I will have to try my husbands digital. We'll see how it goes. Hopefully, they can repair mine or at least give me one that is as nice if not better than the old.

ANYWAY... Today was a lazy day for cooking. Fire roasted beets, turnips and zucchini on the grill... soo simple... soo tasty. If you are not as into beets as I am ( I LOVE them!) then you may want to substitute for your favorite grill compatible veggie. This is just what I had left over from the CSA box (which is pretty much gone except for the massive amount of romaine)

I love beets because they are sweet, and very beautiful. The rich color makes this vegetable look gemlike. If this is your first time cooking with beets, be careful!!! These vegetables stain!! I risked it today wearing a clean white shirt that I am proud to say I didn't get a spot of beet on!!

Guacamole, like pesto can be used in many ways: as a dip for chips, as a topping for quesadillas, in sandwiches, on burgers, wherever you like. Enjoy!

Fire Roasted Beets, Turnips and Zucchini

Beets

Turnips

Zucchini

(the above in whatever quantity you have or desire)

Olive Oil

Salt

Pepper

Other veggies you may want to add or substitute with: (the above were all I had left)

Carrots

Summer Squash

Patty Pan Squash

Mushrooms

Red Onion (cut into huge chunks)

Pearl Onions (of various colors to make it look pretty)

Bell pepper strips

Warm up your grill, I have a gas grill so it didn't take too long for it to be ready, if you use charcoal make sure the coals are grey and ashy and no trace of black left. After your grill has been preheated, place a fairly large grilling basket on the grill rack. Peel beets, turnips, and any other veggie that you use that needs to be peeled. Cube all veggies and make sure they are all about the same size (so it takes the same amount of time to cook them) and big enough that they wont fall into the grilling basket. Place all veggies in a large bowl and drizzle with olive oil and toss to coat. Sprinkle with salt and pepper, toss again. (here you may add more seasonings but I think salt and pepper is enough). Turn out the veggies into the grilling basket and grill until the hardest vegetable is cooked through. You make have to pick out some of the tender veggies (such as zucchini, mushrooms and bell peppers) after they have cooked so they don't over cook and burn as I had to today with the zucchini, or you can try and time it and put the harder vegetables in (root vegetables) first, and add the tender veggies later, though I find this to be difficult to time. You could also always grill the root veggies and tender veggies separately, whatever works for you.

During the winter this could also be done in the oven in a roasting pan... in an oven set to about 350 degrees.

Simple Guacamole

1 1/2 Avocado ( since my husband ate half of one while I was dropping off my camera)

1 fairly large clove of garlic finely minced

Juice from half of a lime

A tiny bunch of cilantro leaves chopped (to taste, or if you do not like cilantro this can be left out)

A green onion sliced (I used both the green and white parts)

1 roma tomato cubed (I cut the top off where the stem would be connected, and gently squeezed all the seeds out since when left it can male the guacamole runny)

Salt and pepper to taste

Halve the avocado, remove the pit and spoon the avocado into a bowl. (Traditionally guacamole is made in a mortar and pestle type thing called a molcajete but I don't have one :( but if you do, use it instead.) add the lime juice and the garlic and smash with a fork until it is as smooth as you like it (I like my guacamole a little on the chunky side.) Stir in the cilantro, green onion and tomato, and season with salt and pepper. Serve immediately. Left overs can be stored in the refrigerator in an air tight container but may turn brown, some say if you put a pit in with the guac it prevents browning. Usually guac doesn't last the day at my house.

These recipes are my own versions.