Fall harvest is here and that means fresh veg from the garden by the bowlful. Well not from my garden, but other people’s I’m sure. In my case these beets are fresh from the produce aisle and were just begging to be grilled. I grew up on a steady diet of pickled beets and wanted to take the memories from my kid-hood and translate them into something a little more grown up and delicious.
Roasted beets done on the grill just make sense. Sure you can do these in your oven too…. but I grill stuff. It’s kind of my thing. So follow these steps to get some perfectly roasted beets on the grill and do something fancy with them, like throw them in a salad, drizzle them with lemon, or toss them with goat cheese and consume them like you’ve never actually tasted beets before.
Grilling beets releases their internal sweetness. Gotta be honest, raw beets do not taste much different than the ground they grew in but roasted beets are on a completely different level. They are deep and earthy and rich and I just can’t get enough. Try something new with your beets, you’ll never look at those vibrant roots the same ever again.
Perfect Roasted Beets on the Grill
- 4-5 medium beets (washed, peeled and cubed)
- 1 tbsp olive oil (extra virgin)
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- Tear two large pieces of aluminum foil, lay one on top of the other and fold the sides up into a basin. Place the cubed beets into the basin and drizzle with olive oil. Stir gently to evenly coat all of the beets. Season with the salt and pepper. Tear off another piece of foil and cover the beets. Crimp the foil together to create a tight seal.
- Prepare your grill for indirect heat. If you are using charcoal. place the coals to one side. If you are using propane, turn one burner to high and the other to low. If you are cooking on a pellet grill, set the temperature to High. Your target grill temperature should be around 400 to 425 degrees F.
- Place the foil pouch with the beets on the grill grates over indirect heat. Cook, occasionally flipping the pouch with a spatula, for 25-30 minutes or until the beets are fork tender and slightly browned.
- Serve warm or chill. Cooked beets will last several days in an airtight container in your refrigerator.