Forget Roasting: Try Grilling Your Beets!

published May 28, 2013
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(Image credit: Dana Velden)

Roasted beets are a mainstay in our house. As with most roasted vegetables, they’re simple enough that I can put them in the oven and forget about them, and they’re versatile enough that they make their way into salads, dips, grain dishes or even sandwiches. But with summer barbecue season on its way, I’ve begun to see a number of recipes out there celebrating the grilled beet. And an excuse to spend more time outdoors is something I can really get behind these days.

The thing to know about grilling beets is the method is much the same as if you were roasting them (in other words: there’s very little learning curve here!). You’ll douse them with a little olive oil, wrap in a foil pouch and put on the grill until tender, usually about 20 minutes or so.

At this point, many cooks will let them cool to the touch, slice and re-oil each, and place them back on the grill to get those nice char marks. They’ll have a deep smokiness that typical roasted beets just don’t have, and can be done at the same time that you’re grilling other things — just give them their own little piece of real estate on the barbecue.

Have you ever tried grilling beets?

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