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Beets, Rosemary-Coconut-Rosemary-Glazed Grilled Beets with Goat Cheese

2 pounds beets

3 ½ Tablespoon coconut oil, melted

1/3 pound firm goat cheese

Salt

Pepper

Toasted shaved coconut, optional

Peel beets and cut into ¼ inch slices.

Whisk together oil and rosemary, a pinch of salt, and pepper. Add the beet slices and toss to coat. Heat the grill to medium high. Place the beets on the grill, cover and cook, turning and brushing with the coconut oil glaze twice, for about 20-25 minutes, or until just fork tender. Slice the goat cheese into ½ inch thick slices. Keep chilled. Heat one section of the grill to high heat. Brush the cheese slices on one side with the remaining coconut oil and place them in a flat grill pan. Cook just to warm through. Immediately transfer the cheese to a serving plate and arrange the beet slices around the cheese. Sprinkle with the toasted shaved coconut and serve.

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