Foil Packet Beets

During a recent trip to my hometown, I discovered a couple from up north had taken over a greenhouse operation that had been in business years ago.  The business had been sold to the bother of one of my girl friends but he moved on leaving the business in limbo for several years before this nice young couple bought it.  They really are super, full of wholesome back-to-the-land ideals which is a win:win for everyone who stops by to enjoy their offerings of organic produce.  Many of the varieties they grow are heirloom as well!  Their prices are more than reasonable, under the price of the grocery stores as well. 
  

I bought a small bunch of mixed heirloom beets.  The dark red beets are Detroit Dark Red, an old time heirloom beet dating back to 1892.  The candy stripe beets are a pre-1840's heirloom variety called Italian Chioggia, commonly referred to as bullseye or candy stripe beets.  The Detroit Dark Red beet remains a favourite for home gardeners but both heirloom varieties are easily grown in the home garden.

Candy stripe beets are gorgeous raw but the red bleeds into the white when they are cooked.  They retain their colour better if roasted or steamed rather than boiled.  I used a foil packet to cook the beets on the grill.  

Foil packets are one of the simplest way to cook vegetables on the grill.  I use them quite often because foil packets give consistently good results.  Foods steam nicely in the foil packet retaining both their vibrant colour and flavour.  I brush a little olive or coconut oil on the foil sheet, put the desired vegetables on top then dab with a little butter and seasoning of choice then tightly close the foil packet.  This particular method is great for on the grill but also lends itself nicely for cooking camp sides. 

The Detroit Dark Red beet colour bled into the candy stripe beets as I knew they would.  Don't let the paler colour of the candy stripe beets fool you though as these are really tasty beets!