Great sides to go with BBQ, be it burgers, kebabs, ribs or steak.
Raw Beet Salad
These beets are so sweet, eating them raw with little else is delicious! Horseradish and beets are a lovely and tasty combination.
| Six beets, grated Handful of spinach 2 garlic scapes, small dice 2 stalks celery, small dice | 1 tsp horseradish 2 tbsp apple cider vinegar 1 tbsp orange juice Salt and Pepper |
Use a food processor, mandolin or box grater for the beets. You can roughly chop the spinach, or use a chiffonade technique. Mix beets, spinach, scapes and celery in a bowl. In a separate bowl mix together dressing ingredients, pour over beet salad and toss to combine.
Vinaigrette Coleslaw
Coleslaw is a bbq standby, but is delicious anytime of year with many different ingredients. Although typically cabbage and carrot, you can use kohlrabi, celery, kale, radish, broccoli and many others as well. Check out this link for how to make a seasonal slaw without a recipe.
The one we made this past weekend used the very first mini cabbage from the farm, some kale and sweet peppers for colour. Poppy seeds are in almost all our slaws, as they make a pretty addition and a little texture too.
| 1 Mini Cabbage, cored and shredded Sweet Pepper, finely sliced Kale, finely sliced
| 3 tbsp apple cider vinegar 3 tbsp plain yogurt 1 tbsp honey 2 tsp poppy seeds Salt to taste |
Toss vegetables together in a bowl. In a separate bowl mix dressing ingredients, and pour over vegetables. Toss to combine.
Bacon Vinaigrette Potato Salad
| 2-3 lbs of potatoes Approx. 5 strips of bacon, diced 2 stalks celery, finely diced 2 dill pickles, chopped Handful of dill, chopped | 4 tbsp apple cider vinegar 1 tbsp mustard seed 1 tbsp mustard, any kind 3 tbsp plain yogurt Salt and Pepper Hot sauce to taste |
Boil potatoes, skin on until just tender. Strain, let cool slightly then slice into bite size chunks.
While the potatoes are cooking, fry bacon until crispy, scoop out bacon bits on to paper towel and discard all but 2 tbsp of bacon fat (you’ll use this as the “oil” part of the dressing). Pour vinegar into hot pan with bacon fat (careful, it will steam up), mix gently and pour over hot sliced potatoes. Add chopped dill pickles, dill and celery, mix gently so as to not smash potatoes, and let cool. Place in fridge if desired.
When ready to serve, mix dressing ingredients together, pour over potato mixture, toss gently to combine and top with reserved bacon bits.
Moroccan Spiced Beef Kebabs
This marinade made some great tasting kebabs.
| 1 tsp ground cumin 1 tsp ground ginger 1 tsp salt ¾ tsp black pepper ½ tsp cinnamon ½ tsp coriander | ½ tsp cayenne ½ tsp allspice ½ tsp allspice ¼ tsp cloves ½ cup of plain yogurt juice from half a lemon |
Mix all ingredients into a large bowl, add cubed meat, mix well to coat, and place in fridge for at least 2 hours, or overnight. BBQ on skewers.