Roasted beetroot might not be the first dish to spring to mind when you are thinking about grilled vegetable recipes but it really does grill well, especially on a charcoal grill. The beetroot in the following recipe is grilled with red onions until soft, with just some olive oil over them. This is to keep them succulent and stop them from drying out. It also works as a marinade because it gives flavor to the vegetables. The rest of the ingredients make a marinade sauce, which is served with the beets and onions.
This is a really nice side dish because it is tasty and unusual and the broth, vinegar, and thyme marinade tastes incredible with the tender onions and beets. Vegetarians will enjoy this as an appetizer, side dish, or entree and carnivores will find it an unusual yet highly flavorful side dish.
Roasted beetroot is rich in both color and flavor and it is not difficult at all to cook. The beets and onions are both cooked with their skins on to hold in all the juices. You will have to wait to peel them when they are cooked because they will be too hot to handle for a while.
To make this flavorful dish, you will need some fresh beets – not those picked ones you get in the jar and not the soft vacuum-packed ones either, but nice fresh ones from the farmers’ market or wherever you shop for your vegetables. Trim most of the green part off them and then fire up the barbeque because you are going to be cooking them on there. The next thing is to combine the beets with the red onions and roast them in a skillet on the barbeque.
Make sure you use a cast iron skillet for doing this because it will conduct the heat perfectly, allowing your beets and red onions to cook perfectly. Do not use an aluminum or steel skillet, and certainly nothing that is not completely heatproof or run the risk of melting. A cast iron skillet is a worthwhile investment because you can take dishes straight from the stove to the barbeque, or to the oven. About half an hour should be long enough to tenderize the beets, but it depends on your barbeque and other factors, so it might take less or more time. Add some chicken broth, vinegar and thyme to the mixture and let this mixture boil rapidly. This will bring out the flavors so well and you will love the amazing taste of this dish.
If you usually have beets with herring or as part of a salad, or you do not have them at all, you really must sample this fantastic recipe because it brings out so much flavor, and the combination of beets and onion works so harmoniously. The thyme is also very special in this dish, complementing all the other flavors in there. Serve this with fish or meat, or whatever you wish. It is a colorful and tempting side dish, and combines so well with pretty much everything.
- 6 unpeeled fresh beets
- ⅓ cup chicken broth
- 2 unpeeled red onions
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoon fresh thyme leaves
- Salt and black pepper, to taste
- Trim all but 2 inches of the greens from the beets.
- Prepare a medium hot charcoal fire in the grill.
- Put the red onions and beets (still not peeled) in a cast iron skillet and drizzle the olive oil over them.
- Cover the grill and roast the beets and onions for an hour or an hour and a half, depending on their size.
- The beets might need longer than the onions.
- The onions need to be soft when you squeeze them and you will be able to pierce the beets with a knife or fork when they are done.
- Add the vinegar, broth and 1 teaspoon of the thyme to the skillet and put it over a high heat.
- Let the liquid boil and scrape the bottom of the skillet for a few minutes or until the liquid is dark, thick, and brown.
- Add salt and pepper to season.
- Peel the onions and beets.
- Slice the onions into thin rings and the beets into julienne strips.
- Spoon the vinegar liquid over the beets and onions and stir in the rest of the thyme.
- Heat the mixture up a bit, and then serve.
You can see how delicious this roasted beetroot looks in the photo and this grilled beets recipe is straightforward to follow. If you have plenty of time, slow-grilled beets and onions are amazing. They are so juicy and succulent and the smoke from the charcoal grill gives them a wonderful flavor. The balsamic vinegar and thyme marinade complements the flavor of the beets well and this is a wonderful side dish to make if you are looking for unusual and unique grilled fresh vegetables recipes. The beets and onions are cooked before the marinade is added they are cooked in olive oil, which also acts as a marinade, flavoring the vegetables, and keeping them moist like any other marinade would.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16106 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11149 Views)
- Grilled Vegetable Kabobs (9215 Views)
- Herb Marinated Pork Kabobs with Vegetables (8639 Views)
- Kiwi Apple Mocktail (8414 Views)
- White Wine Marinated Chicken Breasts (8063 Views)
- Grilled Vegetable Lasagna Recipe (7855 Views)
- Easy Grilled Chinese Vegetables Packets (7476 Views)
- Portabella Mushroom Burger Recipe (6983 Views)