Ah, the noble and underappreciated beet. Purple-staining dweller of dirt. This hearty root deserves a good boiling before you eat it, but trust us... It takes on a sweet, smoky flavor when it hits the heat! Will it grill? Check it out!
Grilled Beets with Candied Walnuts and Goat Cheese
- 3 large beets
- 1/3 cup balsamic vinegar, plus more for serving
- 1 teaspoon chopped rosemary
- ½ teaspoon herbs de Provence
- 1 clove crushed garlic
- Salt and pepper to taste
- Crumbled goat cheese
- Candied walnuts
Wash and boil the beets, skin on, for 40 minutes until tender.
Mix vinegar, herbs, garlic, salt and pepper. Once beets are cooked, slice into medallions and marinate for 20 minutes.
Preheat grill to medium heat. Place beet slices directly on grates and cook for 5 minutes, flipping, and cooking another 3-5 minutes.
Remove beets from heat and serve with crumbled goat cheese, walnuts, and a light drizzle of balsamic vinegar.
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