Grill-roasted Beet Salad

I was never much of a beet fan. Jarred blood-red root vegetables just never did it for me. But that all changed recently when wifey decided to whip up a batch of her mom’s famous beet salad…

Get yourself:

• 1 Bunch fresh beets (~4 to a bunch)
• 6 Cloves fresh garlic, skins on and smashed with heel of knife
• 2T Balsamic Vinegar
• Thinly sliced red onion, just  a bit
• .25t Garlic powder (optional)
• .5t Oregano
• 2.5T Olive oil
• Salt and pepper
• Foil

Printable Recipe

Rinse beets under cool water and dry

Preheat grill or oven to 400F

Slice the greens off and the root ends

(someone told me you can eat the greens, go for it if you’re into that)

Place beets on a sheet of foil

Smash the cloves of garlic with heel of knife to open up the skins…

…object here is to roast the garlic and infuse the beets with some garlic goodness

Toss the cloves into the beets

Drizzle 1.5T of olive oil over beets and sprinkle liberally with kosher salt and cracked black pepper

Wrap it up in the foil making sure there are no holes or seams

Toss the beets on grill or in oven

Roast for ~40mins or until fork tender like a potato

When done, carefully open up pouch

Beets will be perfectly roasted and surrounded by aromatic roasted garlic

Let cool then peel off skins and slice into disks

Dress beets with the red onion, remainder of oil, balsamic, oregano, optional garlic powder, and s&p

Toss it all together and taste

Serve room temp or chill – they’re even better chilled and eaten the next day

Now, I know beets are not the most appealing looking of veggie sides, but the taste sure makes up for that

I’m a true convert

Oh, and someone else told me to add a little crumbled goat cheese to the beets…

…sounds hella good, I’ll give that a shot next time around

…adios…