Active time: Total time: 1 hour, 30 min.
Yield: Serves 4 (serving size: 3/4 cup)
If you’ve never grilled a beet before, you’re missing out. Our Grilled Beets have nice, earthy flavors that are accented by the char from the grill. The cheese and herbs really round it all out. If you’re looking for some added flavor, you could add citrus, such as fresh orange juice and zest, and some pistachios. This already easy recipe can be prepared ahead of time by roasting the beets beforehand. Be sure to wrap the yellow and red beets separately so the red beet color doesn’t bleed onto the yellow beets. These are perfect as a side at a weeknight dinner, especially as a companion to fish or meat.
- 4medium-size (about 1 1/2 b. total) red and golden beets, peeled and trimmed
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 ounces Parmigiano-Reggiano cheese, shaved (about 1 cup)
- 1 tablespoon chopped fresh chives
How to Make It
Preheat oven to 375°F. Drizzle beets with 2 tablespoons of the oil; sprinkle with salt and pepper. Wrap beets individually with aluminum foil; place on a baking sheet. Roast in preheated oven until tender when pierced with a fork, 1 hour to 1 hour, 15 minutes. Remove from oven.
Preheat grill to high (450°F to 500°F). Remove and discard foil from beets. Place beets on oiled grates; grill, uncovered, turning occasionally, until lightly charred, 10 to 12 minutes. Remove from grill; let stand 10 minutes.
Cut each beet into 6 wedges; arrange on a serving platter. Drizzle evenly with remaining 1 tablespoon oil; sprinkle with cheese and chives.
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