GRILLED BEETS IN ROSEMARY VINEGAR
Don't know what to do with fresh beets? Marinate and grill them in this wonderful sauce! These go great with grilled meat, and are a colorful and flavorful alternative to your usual veggie fare.
Provided by BUNNY_FOO_FOO
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
- Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 35.5 mg, Sugar 4.7 g
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
BEETS ON THE GRILL
I couldn't decide what to do with all the beets, so I tossed them onto the grill.
Provided by MOTTSBELA
Categories Side Dish Vegetables
Time 45m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for high heat.
- Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
- Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!
Nutrition Facts : Calories 207.6 calories, Carbohydrate 23.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 6.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 273.7 mg, Sugar 16.6 g
GRILLED FRESH BEETS
Every summer I go to the farmers markets and get fresh vegetables. Lately the farmers in our area are planting many different types of beets. This recipe is simple and the tender young beets are great.
Provided by School Chef
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Trim stems from beets.
- Wash well.
- Peel beets and cut into quarters.
- Rub beets well with oil.
- Season with salt and pepper.
- Place on low heat grill.
- Cook til tender and lightly browned.
- Serve warm or cold.
GRILLED BEET SALAD WITH BURRATA AND CHERRIES
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
Provided by Anna Stockwell
Categories Beet Grill/Barbecue Vinegar Mozzarella Cheese Cherry Olive Soy Free Peanut Free Summer Side Appetizer Vegetarian Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
- Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
- Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
- Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.
GRILLED BEETS WITH MOROCCAN DRESSING
Make and share this Grilled Beets With Moroccan Dressing recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 1h40m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a charcoal fire or preheat a gas grill.
- Brush the beats with olive oil and place over medium-low coals. Cook raw beats slowly over heat until they are easily pierced, 1 to 1 1/2 hours.
- Remove from the barbecue, peel, then cut into thick slices.
- Meanwhile, blend the dressing ingredients. Combine garlic, onion, tomato, cilantro, cumin, curry powder, vinegar and olive oil. Toss with the beets. Taste for seasoning.
- Serve warm or at room temperature.
- Note: Canned beets can be substituted. Either skip first two steps, or place beets on the grill for only about 5 minutes to pick up some of the smoky goodness. Sliced beets should probably not be put on the grill unless you line it with some aluminum foil.
Nutrition Facts : Calories 133.1, Fat 10.4, SaturatedFat 1.4, Sodium 42.3, Carbohydrate 9.6, Fiber 1.9, Sugar 6, Protein 1.6
ROASTED BEETS WITH DILL
Categories Herb Vegetable Side Roast Vegetarian Beet Fall Healthy Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
- Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.
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Author Rhea ParsonsPublished 2019-05-31Estimated Reading Time 4 mins
- Drink Beets. Raw beets can be juiced for a healthy drink. To make beet juice with a juicer, all you have to do is trim the ends, cut the beet in quarters and feed it into the juicer.
- Eat Beets Raw. Beets are delicious raw. You can slice them, sprinkle some cumin, salt and lime on them, and eat them as a side dish or as a snack. Use a spiralizer to make pasta out of beetroot as in this Carrot Beet Angel Hair Pasta with Spicy Pine Nut and Pistachio Pesto and or a food processor for this Watermelon Gazpacho with Beet Noodles.
- Boiled Isn’t Always Bland. Boiled vegetables have a reputation for being boring and bland. I myself have written that boiling isn’t usually the best way to get flavorful veggies.
- Roast for Intensity. When you want to get the most flavor out of a vegetable, roast it. Roasting concentrates the flavors and caramelizes the natural sugars, which beets have a lot of.
- Beets on the Grill. Grilling beets brings out their earthy sweetness with an added smoky flavor. Their sugars become almost candied and charred. The method of grilling beets is almost identical to roasting them.
- Fried Beets. I’m always happiest when cooking involves a skillet on the stovetop. While you can coat cubes or slices of beets with batter and deep fry them, there is a healthier way to enjoy fried beets.
- Put Beets in Everything. Beets are a pretty and delicious addition to dishes, even if they aren’t the star of the dish. Make risotto and stir in shredded beets near the end of preparation for a beautiful main course.
- Pickled Beets. Everyone should add some pickled foods to their diet, and beets are delicious when pickled. The tanginess of the vinegar balances the sweet earthiness of the beets.
- Beets for Dessert. Since beets are sweet, they work well in desserts. Not only do they add sweetness, but they add color, so they are a natural food coloring to make pink, red and red velvet desserts.
- Don’t Forget the Beet Greens. I’ve been saying all through this article not to forget the beet greens. They are even more nutritious than the beets themselves.
GRILLED BEETS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 1 hr 30 mins
- Preheat oven to 375°F. Drizzle beets with 2 tablespoons of the oil; sprinkle with salt and pepper. Wrap beets individually with aluminum foil; place on a baking sheet. Roast in preheated oven until tender when pierced with a fork, 1 hour to 1 hour, 15 minutes. Remove from oven.
- Preheat grill to high (450°F to 500°F). Remove and discard foil from beets. Place beets on oiled grates; grill, uncovered, turning occasionally, until lightly charred, 10 to 12 minutes. Remove from grill; let stand 10 minutes.
- Cut each beet into 6 wedges; arrange on a serving platter. Drizzle evenly with remaining 1 tablespoon oil; sprinkle with cheese and chives.
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- Preheat oven to 400° F or heat grill to high setting. Remove stems and roots from beets and then wash and dry them.
- Place beets on a cookie sheet lined with foil and slather some olive oil on them, enough to evenly coat the beets. Use another sheet of foil and seal the beets and place in hot oven or on the grill, for about 20 minutes.
- While the beets are roasting, prepare the dressing by combining remaining olive oil with the balsamic vinegar. Add salt and pepper to taste and whisk thoroughly.
- Remove beets from the grill and allow to cool. This is a good time to lightly toast the almonds, using either the oven or grill. They only need about 8 minutes to turn a light golden color.
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- Wash and peel the beets with a vegetable peeler, then dice them (take care: the beet juice can stain!).
- In a bowl, toss the beets with the olive oil, Italian seasoning, salt, and plenty of fresh ground pepper.
- Place the beets on a large sheet of aluminum foil and fold up the sides. Place a second piece of foil on top and seal the seams. Poke several holes in the packet with fork (to allow stem to escape).
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- Place them in a large pot with water to cover by at least 3 inches, and turn the heat on high. Bring to a boil, then lower to medium-high and cook for 30 minutes to 1 hour. This really depends on the size of your beats. (Very large ones will likely take 1 hour.) They are done when you can easily stick a knife or toothpick in.
- While the beets are cooking, zest the lemon, and set aside. Combine the juice from the lemon with the minced garlic cloves, vinegar, maple syrup, olive oil, sea salt, and pepper. Whisk to combine.
- When the beets are tender, rinse under cold water. Wearing gloves (so your hands don't get stained), peel the beets and cut into slices about ½-inch thick.
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