Grilled beets and greens

Prep: 30 minutes

Cook: 30 minutes

Makes: 6 servings

If you do not have fresh, unwilted beet greens, substitute about 4 cups chopped lacinato kale or swiss chard leaves.

4 large golden or red beets with leafy green tops, about 1 ½ pounds

1 small red or yellow bell pepper, seeded, diced

1 large (12 ounces) red onion, halved, thinly sliced into wedges

3 tablespoons olive oil

½ teaspoon salt, plus more as needed

½ teaspoon dried thyme

Freshly ground black pepper

1 tablespoon balsamic vinegar

2or3 cloves garlic, finely chopped

1 cup crumbled feta cheese or farmer’s cheese or queso fresco

Chopped cilantro or parsley

1. Prepare a charcoal grill or heat a gas grill to medium hot. (Or heat oven to 375 degrees.)

2. Remove leafy green tops from beets, rinse them thoroughly and roughly chop. Set aside.

3. Peel beets and cut into ¾-inch dice. Place on a large sheet of heavy-duty aluminum foil. Top with bell pepper, half of the onion and half of the olive oil. Sprinkle with ½ teaspoon salt, the thyme and ¼ teaspoon pepper. Fold foil to completely enclose beets.

4. Put the foil packet on the grill directly over the coals if using charcoal or over the heat source if using a gas grill (or on a baking sheet in the oven). Cook, turning the packet once, until beets are fork-tender (peek into the packet and spear them with a knife), 20 to 30 minutes. Transfer from the foil package to a bowl. Season with the balsamic vinegar and adjust salt and pepper to taste.

5. Meanwhile, heat remaining 1 ½ tablespoons oil in a large nonstick skillet over medium heat. Add the remaining onion and cook until golden, about 4 minutes. Stir in chopped beet greens; saute until barely wilted and tender, 2 or 3 minutes. Stir in garlic; saute, 1 minute. Remove from heat. Season with salt and pepper to taste.

6. Spoon beets over the greens. Sprinkle with feta and herbs.

Serve.

Nutrition information per serving: 187 calories, 12 g fat, 5 g saturated fat, 22 mg cholesterol, 15 g carbohydrates, 9 g sugar, 6 g protein, 486 mg sodium, 3 g fiber