Early Autumn Harvest BBQ

The sun may have set on the summer, but in these parts, we were *finallly* gifted with warmth. In what’s left of our shortening days, it’s turning out to be the best parts of the summer. The sum has been warm and the garden bountiful.

Zucchini, beets, blueberries, beans and potatoes are bursting from the ground.

What’s better than the shifting seasons and an overhaul of ready produce from a new garden to prompt a quick and fantastic equinox gathering? Just a simple supper with friends with food as fresh as the night air.

What’s best, is that with a BBQ and a brick to deal with the chicken, the house was cool enough and the oven was free to roast a plethora of Earthen veggies.

GLAZED BEET WITH FENNEL SALAD
As adapted from Donna Hay’s No Time To Cook

1 Bunch Beets, trimmed and scrubbed
1 Bulb Fennel
1/4 Cup Balsamic Vinegar
3 Tablespoons Brown Sugar
1/3 Cup Large Leaf Italian Parsley, a big handful
1/3 Cup Goat Milk Feta, Broken

Preheat the oven to 350ºF.
Trim the stems and scrub the beets. Place them into a baking dish, drizzle over a small amount of any type of oil, if desired, then cover tightly with foil. Roast for about an hour or until tender.
Allow the beets to cool. Once they can be handled, peel them with a paring knife and quarter. Set aside.
Thinly slice the fennel into strips, reserving some of the fronds.
Roughly chop the parsley and toss with the fennel.
Heat a sauté pan over a medium-high heat. Add the vinegar and brown sugar, stirring to dissolve and thicken.
Add the beets to warm and coat to caramelize.
Once ready to serve, top the prepared fennel with the warm beets, cheese and reserved fennel fronds.