Golden beets with local grits

This is what we made for brunch yesterday. We had originally planned to have it for dinner the night before but we got lazy. We started roasting the beets too late for dinner so we turned them into brunch. Grits are one of those things that go well with breakfast or a savory dinner. That’s the true beauty of grits. 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.

Cooking the beets ahead of time made this a little easier on Sunday morning. Saturday night 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.  You may need more or less time. After the beets have cooked and cooled it is easier to remove the skins. 

For this meal we used:

•  One bunch of golden beets that have been roasted and then sliced
• 1/2 cup grits
• 2 cups water
• 1/2 cup goat cheese
• 6 strips of Morningstar bacon
• 1 Tbsp coconut oil

To make the grits:

Add the grits and water to a small pot. Bring 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 until it is melted through. Add salt and pepper to taste after you have added the cheese. Chop up the veggie bacon and 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. Brunch is served!