No summer cooking is complete without beets and Havarti on the grill. It’s the perfect mix!

Serves 4

16 small beets

2 tablespoons olive oil

8 thick slices Havarti cheese

salt & pepper, to taste

4 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon Dijon mustard

  1. Peel the beets and rub them with olive oil.
  2. Place them on a hot grill. They will need 6–8 minutes. Turn often so they don’t burn.
  3. Grill the Havarti for about 1 minute on each side.
  4. Place beets and Havarti on a platter and season with salt and pepper.
  5. In a bowl, mix together oil, lemon, and mustard.
  6. Season with salt and pepper.
  7. Drizzle the beets and Havarti with the vinaigrette.


Photography by Studio Dreyer Hensley

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