Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped fresh rosemary
garlic, peeled and crushed
herbes de Provence
beets, sliced into rounds
Without a grill, I wrapped the beets in foil, and baked in a 350 oven for about 45 minutes. Wonderful!
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.
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!
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!
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!
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
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Beets in Rosemary Vinegar
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: < 1
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to grill game hens marinated in blood orange juice and rosemary.
This yummy lamb chop marinade pairs Italian and Indian flavors.
This simple grilling method yields perfect corn every time.