Golden beets with local grits

This is what we ate for brunch yesterday. We had originally planned to have it for dinner the night before but the roasting beets got off to a late start and we got lazy. So cooking the beets ahead of time made this a little easier Sunday morning. Saturday we roasted the golden beets for about an hour and a half at 350. Just drizzle with a little olive oil, cover, and bake until tender depending on the size of the beets. After the beets have cooked and cooled it is easier to remove the skins. By the time the beets were cooked Saturday night we were starved so we put them away in the fridge and just ended up eating a mishmash of leftovers.  Grits are one of those things that go well with breakfast or a savory dinner. We bought local Alabama grits and goat cheese to make this.


The McEwen & Sons grits are from Wilsonville, AL. The Stone Hollow goat cheese is made in Harpersville, AL. 

For this recipie we used:

Add the grits and water to a low simmer and stir often until fully cooked. You may need to add a little more water at the end. When fully cooked stir in the goat cheese untill it is melted. Add salt and pepper to taste. Chop up the bacon cook in a small saute pan. Melt the coconut oil in your pan and quickly brown the beet slices on each side.  Serve the beets and bacon on top of the grits.