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Grilled Beets in Rosemary Vinegar

Grilled Beets in Rosemary Vinegar

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BUNNY_FOO_FOO

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.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 27 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. 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.
  4. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.
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Reviews

sueb
89
4/27/2009

Without a grill, I wrapped the beets in foil, and baked in a 350 oven for about 45 minutes. Wonderful!

exileon84
85
7/6/2008

I wanted to use both the beets and the greens so I changed it up a bit. I took the raw unpeeled beets and boiled them for a few minutes until tender crisp stage. Let them cool, then peeled and sliced them. Added them to the marinade and omitted the garlic ( I felt like they would overpower the earthy sweet flavor). Grilled them directly on grill for a few minutes on each side.For the greens, I carmelized some red onion and thick cut bacon in a little olive oil with a bit of turbinado sugar and splash of balsamic, then sauteed the greens for just a few minutes until tender and bright green. Served the grilled beets on top of the greens. The flavors were bright and simple!

ragdolllover
46
1/25/2004

The beets were OK, but a little dry. Also, I questioned putting the marinade and the beets in aluminum foil. I've always heard that vinegar and aluminum interact negatively. I also questioned whether the beets should have been marinated AFTER the grilling. The raw beets were hard to handle, and I wonder if the flavor wouldn't have been more intense with marinating after the cooking.