Everyday Food, July/August 2003

  Prep Time 20 minutes
  Total Time 1 hour 5 minutes
  Yield Serves 4

• 2 pounds beets, trimmed
• 1/2 cup ice
• 1 tablespoon canola oil
• 1 tablespoon plus 2 teaspoons white-wine vinegar
• Salt and pepper
• 1/2 English cucumber, halved and thinly sliced
• 2 tablespoons sour cream
• 1 tablespoon chopped fresh dill

1. Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
2. Rub off skins with paper towel. Cut beets into wedges. Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.
3. In another bowl, toss cucumber slices with sour cream, dill, and remaining 2 teaspoons vinegar; season with salt and pepper.
4. Place beets on platter; top with cucumbers.

tags: CSA, vegetarian

source: http://www.marthastewart.com/314000/grilled-beets-with-dilled-cucumbers