Grilled Fresh Beets Food

BEETS ON THE GRILL

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!

GRILLED FRESH BEETS

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

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 GREEN BEANS

Steps:

• Combine green beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow green beans to marinate for 30 minutes.
• Preheat grill for medium heat and lightly oil the grate. Arrange green beans on a grill pan.
• Place grill pan on preheated grill; cook and stir green beans until lightly charred, about 10 minutes.

BEETS BAKED IN FOIL

Steps:

• Heat oven to 400. Wash beets well. Wrap individually in foil and put them on cookie sheet or roasting pan. (If you're planning to use them all at once, right away, just put in roasting pan or heavy skillet, and cover.)
• Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a thin-bladed knife pierces one with little resistance. They may cook at different rates; remove each when it is done. Store, refrigerated, for a couple of days before using; their jackets will slip off easily.

GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE

Steps:

• Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
• Peel and thinly slice 1 beet; set aside.
• Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.
• Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
• Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
• DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature before serving.

GRILLED BEETS WITH FRESH GOAT CHEESE DRESSING

Steps:

• Make the beets: Place beets in a large bowl and drizzle with olive oil; season with salt and pepper. Place each beet on an individual piece of parchment paper-lined aluminum foil; add a sprig of thyme to each and wrap to enclose.
• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place beets on grill and cook until tender, about 45 minutes.
• Make the dressing: Meanwhile, in a medium bowl, mix together goat cheese, goat's milk, fennel pollen, and honey; season with salt and pepper. Set aside.
• Unwrap beets and cut into 1-inch-thick slices. Brush slices with olive oil and season with salt and pepper. Place on grill and cook, turning, until grill marks appear. Transfer to a platter and drizzle with olive oil and lemon juice; season with salt and pepper. Add dressing, garnish with sea salt, and sprinkle with chive blossoms, if using. Serve immediately.