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READY IN 1 hr

Grilled Beets in Rosemary Vinegar

Read Reviews (28)

"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." — BUNNY_FOO_FOO

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Original recipe makes 6 servings Change Servings

1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary
1 clove garlic, peeled and crushed

1/2 teaspoon herbes de Provence
3 medium beets, sliced into rounds

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Directions

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

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PREP 10 mins
COOK 30 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Apr 27, 2009

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

—sueb

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Most Helpful Critical Review

Jan 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.

—ragdolllover

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32 Ratings

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Jul 06, 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!

—exileon84

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Jul 10, 2006

This was a really wonderful dish, and a welcome addition to any bbq dinner. I bought some golden beets (deep yellow flesh) at a local farmers' market, and was looking for a way to prepare them on the grill. I peeled the beets, which the recipe doesn't specify, and I used thyme, marjoram & savory in place of herbes de provence, and added salt and pepper. The balsamic vinegar complements the beets very well. I will definitely make this again--thanks!

—kikadee

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May 30, 2008

This is a great recipe! The only change I made was to boil the beets in a big pot of water first until tender (I then skinned and sliced them). I had about 5 beets I was working with and didn't want to be relying solely on the grill to get all the slices cooked through. However, the taste is wonderful, even though I only had fresh rosemary and had to use dried herbs for the rest. I cut the leftover slices into chunks today and threw them in the pasta/veggie salad I already had and they added a wonderful flavor. I will definitely use this recipe again!

—amyetah

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Aug 17, 2005

wow, what a superb sweet/savoury/smoky dish for the summer, THE BEST i've ever had beets, i've got peeps hooked on these and everyone wants this simple yet deep-flavoured recipe

—kozar

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Jul 31, 2007

Yum, these were a great new way to make beets! Next time I'd grill them a little longer though, since mine were still a little firm. Also, the recipe doesn't specify to peel the beets, but I did it anyway because I can never seem to get them clean enough by scrubbing. Oh, and don't use a wood cutting board or it will end up pink!

—JUMAHA

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Sep 13, 2007

great! I added a little olive oil and instead of herbes de Provence I took some lavender and oregano from the garden in addition to the fresh rosemary. delicious!

—phoebecat

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Nutrition

Calories
27 kcal
1%

Carbohydrates
6.2 g
2%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
1.2 g
5%

Protein
0.7 g
1%

Sodium
36 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Beets in Rosemary Vinegar

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 27
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 36mg 1 %
** Potassium 147mg 4 %
Total Carbohydrates 6.2g 2 %
** Dietary Fiber 1.2g 5 %
Protein 0.7g 1 %
** Sugars 4.7g
** Vitamin A < 1 %
** Vitamin C 4 %
** Calcium 1 %
** Iron 4 %
** Thiamin 1 %
** Niacin 2 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.