We are awash in beets in the summer and while roasted beets are fantastic, the recent heat wave has not made me (or anyone else) eager to run the oven at all!
Vinny buying the beets at the Greenport Farmstand…Vinny might make a better blogger than me…he was very insistent that I photograph everything!
So, thanks again to the Macchiroles, I learned a new technique for an old favorite. it was great at theirs and then this week my dad gave it a try and they were sublime.
Capturing Vinny’s every move
So, without further ado, here is the recipe (this is a very busy week of kid stuff — all good, but more in-depth posts will not be happening for a while!)
These are simple and delicious…beet sweetness
That caramelization balances the saltiness!
Grilled Beets
As many beets (the root part) as you’ve got
Olive oil
Pepper and salt (or Adobo seasoning)
Top, tail and peel your beets (Note: Vinny does not peel, his but scrubs them well. It’s up to you!). Slice into ¼ inch rounds. Rub with olive oil until evenly covered and add salt and pepper or Adobo to taste. Alternately, you can marinate them for a while in the olive oil and seasonings while you do other things.
Lay rounds on a hot grill and cook, turning after about four minutes. Check after eight minutes. They won’t get soft like roasted or boiled beets, but they will be tooth-tender. Serve as a side to any summer dish!
You may also like:
Roasted Beets with Feta and Walnuts
Roasted beets with orange and beet greens!
Hot, Cheap & Easy 
I have such a hard time not burning the beets! They have so much sugar.
Slice thin and keep a eagle eye!
Excellent – I’d imagine that they would also work whole, on the barbecue, if wrapped in foil 🙂
My dad has tried that, but carbonized them every time…might have to take over the grill for that one…I suspect he left out the foil part!