Grilled Beets

Grilled beets are a perfect side dish served with a tangy balsamic glaze. The fire adds a smoky flavor and caramelizes them to an almost candy-like flavor.

Beets are one of those vegetables that can be enjoyed a multitude of ways. Roasted, boiled, grated, pickled, or raw. In salads, soups, or as a side dish.

Why You Should Grill Beets

One of my favorite ways to prepare beets is to put them on the grill. The fire lends a smokiness that compliments the earthy flavor of the beets. It also caramelizes the sugars in the beets creating a sweet, candy-like coating on the outside.

Even grilled they’re versatile. I like to serve them as a side with a balsamic glaze, but they’re also fabulous as an addition to a grilled veggie platter or as a component of a salad like this one.

Preparing The Grill

Fill a chimney starter with charcoal and light according the manufacture’s instructions. (Please don’t use starter fluid. This will leave a nasty chemical taste on your food.) You’ll know the coals are ready when the edges turn grey and ashy.

Pour the charcoal evenly over charcoal grate and put the cooking grate in place. Clean and oil the cooking grate.

If you’re using a gas grill, set the heat to medium-high heat.

Preheat the grill for 5 minutes and then oil and clean the cooking grates.

How To Grill Beets

My preference when grilling beets is to peel and slice them. I’ve seen recipes for grilling them whole, with skin on, with skin off. But I feel like when they’re peeled and sliced, each slice receives the perfect amount of heat to create that lovely caramelized, sweet exterior. I find that 1/4-inch thick rounds cook to the right tenderness without burning.

Because the beets are grilled over direct heat, I like to use a vegetable oil that has a higher smoke point like a grapeseed oil or a canola oil. Place the slices in a large bowl and drizzle them with the oil and sprinkle the salt over. And then toss to coat each slice.

It’s important to arrange the slices on the cooking grate in a single layer so that they cook evenly. Generally the first side takes between 8 – 10 minutes to cook. However, I start checking the bottom side at about 6 minutes. Once you see some nice grill marks and some caramelization around the edges, turn them over and cook them for another 8 – 10 minutes. Again, check around 6 minutes. They should be just resistant to the point of the knife when inserted in the center. Transfer them to a serving platter and enjoy them with a tangy, balsamic glaze (purchase one or make your own).

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