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Reviewed: Jul. 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!

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Reviewer:

exileon84

	Cooking Level: Professional Living In: Fairfield, Texas, USA
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Reviewed: Jun. 22, 2008

It was good, but prefer other recipes. It was not as flavorful as I expected. I think it's a good recipe to get a basic idea of what to do w/ beets.

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Reviewer:

jnunez


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Reviewed: Jun. 15, 2008

Wonderful easy recipe with great flavor. I sealed the foil pcak adn baked on low on the grill for about 45 minute. Not dry at all, began to get some carmelization that the finally direct grillin perfected. Guests LOVED this!

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Sandy

	Cooking Level: Expert Living In: Grand Junction, Colorado, USA
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Reviewed: 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!

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Reviewer:

amyetah


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Reviewed: 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!

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3 users found this review helpful

Reviewer:

PHOEBECAT

	Living In: Vancouver, British Columbia, Canada
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Reviewed: 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!

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JUMAHA

	Cooking Level: Intermediate
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Reviewed: Jul. 15, 2007

Tasty....grilled them a little too hot so I will try again a little less.

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Reviewer:

Amy

	Cooking Level: Expert
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Reviewed: Jul. 11, 2007

I made these for dinner last night. My husband thought they were great, but I wasn't that impressed.

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Reviewer:

BuellBabe


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Reviewed: Jun. 24, 2007

Excellent!! Very easy and delicious! Even my kids (who thought they didn't like beets)gobbled them up. We will be making this frequently!

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Reviewer:

RASCAL6


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Reviewed: May 18, 2007

This is a wonderful dish for a barbecue or with a fancy dinner - you can serve it with just about anything but breakfast. We don't eat fresh beets all that often but about once a month I'll fix this dish and my husband loves it. I don't mess with the original recipe, just make it up as it's written. It tastes just as good (or even better) the next day if you have any leftovers at all!

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Reviewer:

Nancy Bowman

	Cooking Level: Expert Home Town: Portland, Oregon, USA Living In: Walnut Creek, California, USA
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Reviewed: May 2, 2007

This was ok. Came out tasting like pickles.

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Miss Fritzie

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Sep. 19, 2006

I liked this recipe for beets. My husband, who doesn't even like beets, said he it was okay.

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Mom in Wisconsin


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Reviewed: 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!

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6 users found this review helpful

Reviewer:

kikadee

	Cooking Level: Intermediate Home Town: Castlegar, British Columbia, Canada Living In: Victoria, British Columbia, Canada
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Reviewed: 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

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9 users found this review helpful

Reviewer:

kozar


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Reviewed: 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.

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Reviewer:

ragdolllover


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