Barbecue Roasted Beets

When the weather starts getting really warm, all I want to do in terms of cooking is barbeque. I love the simplicity of barbequing whole meals and the fact that it doesn’t heat up the kitchen.
This is one of my favourite barbeque recipes – earthy, sweet, and it tastes wonderful. Even people who hate beets like them prepared this way.


Barbeque roasted beets – serves 4 as a side dish.


2-3 large or 6-7 small beets
1 teaspoon olive oil
1/4 teaspoon kosher salt
1 sprig of fresh rosemary
1-2 oz. feta cheese (optional)


Wash and peel beets and slice into 1/4″ slices.
Place on a double piece of aluminum foil.
Sprinkle with the olive oil and kosher salt.
Place the sprig of rosemary on top of the beets, fold up the foil into a package and grill, covered, over medium heat for 20 minutes.
While the packet is still on the grill, tear it open with tongs and, using the tongs, place each slice of beet directly on the grill to mark it with grill marks, about a minute or two per side.
Remove to a serving plate, sprinkle with a few drops of balsamic vinegar and some feta cheese crumbles, if desired.
Serve as a side dish with love, of course!


Just a few simple ingredients result in such flavour!



slice peeled beets 1/4″ thick, place on doubled aluminum foil and drizzle with olive oil



sprinkle with kosher salt and tuck a sprig of rosemary in




fold the long edges together in a double fold, then fold the short edges over



place packet on a barbeque grill and cook 25 minutes from cold or 20 minutes from preheated grill



use tongs to open up the foil. Steam will have built up so be careful.



then “mark” the beets by placing them directly on the grill for a few minutes per side.




remove to a serving dish, drizzle with balsamic vinegar, and cut into smaller pieces.




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