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.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
20 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.

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  • 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.

Nutrition Facts

27 calories; protein 0.7g 2% DV; carbohydrates 6.2g 2% DV; fat 0.1g; cholesterolmg; sodium 35.5mg 1% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2009
Without a grill I wrapped the beets in foil and baked in a 350 oven for about 45 minutes. Wonderful! Read More
(92)

Most helpful critical review

Rating: 3 stars
01/25/2004
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. Read More
(46)
41 Ratings
  • 5 star values: 19
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/27/2009
Without a grill I wrapped the beets in foil and baked in a 350 oven for about 45 minutes. Wonderful! Read More
(92)
Rating: 4 stars
07/07/2008
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! Read More
(89)
Rating: 3 stars
01/25/2004
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. Read More
(46)
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Rating: 4 stars
07/10/2006
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! Read More
(42)
Rating: 5 stars
05/30/2008
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! Read More
(40)
Rating: 5 stars
08/17/2005
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 Read More
(32)
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Rating: 5 stars
07/31/2007
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! Read More
(25)
Rating: 4 stars
09/13/2007
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! Read More
(19)
Rating: 4 stars
08/24/2008
I made this for the first time and my husband and I both enjoyed it quite a bit. I prepared the recipe as it was given except for two little changes. Instead of place the beets directly on the grill (ours were smallish and we were afraid they'd fall through the grate) we put them in our grill wok. That worked great. I also marinated longer than called for but I wouldn't do that again. Usually I prefer more flavor but the herbs and vinegar overpowered the beet flavor. I suppose that could be good if someone didn't care for the taste of beets! I like them however. We thought this was a yummy recipe and I'll make it again! Read More
(13)