As a grilling enthusiast, I am always searching for ways to take the flavors of my favorite foods to the next level. That is how the humble, earthy beet came to be introduced to the flames of my forge. And once the match was made, there was no turning back.
Why Should You Grill Beets?
Beets can be enjoyed in a myriad of ways—like most veggies, they can even be eaten raw—but there's something transformative about cooking over an open flame. It elevates even the most basic ingredients into the realm of the extraordinary. Given the understated yet undeniable complexity of the beet, it's no wonder that the technique works so well.
Grilling beets brings out their natural sweetness, providing a nice juxtaposition to the smokiness of the grill. Because of their density, there are numerous ways to grill beets. Whole beets grill best when wrapped in foil instead of placed directly on the grill. If you've ever had the privilege of enjoying potatoes cooked this way (wrapped in foil), you know that this does not compromise the flavor in the slightest. However, you may also slice raw beets and place on grill with or without foil. Sliced beets take less time to grill but may need to be closely monitored as they can burn more easily than whole beets wrapped in foil.
Preparing Beets for the Grill
I prefer to wait and peel beets after they are cooked, rather than doing it beforehand. It's still a messy pursuit—often, it looks as though I've been butchering my own meat by the time I have finished—but the skins slip off more easily once the beets are soft. Besides, you'll probably have to slice them anyway. This way, your kitchen only needs to turn scarlet once.
It's not necessary to peel the beets at all, especially if they are small. Beet skins are perfectly edible. Like potato skins, they are also a great source of fiber. They can impart a slightly bitter flavor, though, which is why I like to peel mine once they have finished cooking.
Before getting started, it’s best to don a set of clean plastic gloves. These will keep your hands from suffering the same fate as your cutting board. Just make sure they fit tightly enough—loose gloves can cause you to lose your grip on the knife, which can be disastrous when dealing with hearty vegetables like beets.
Wash the beets well under cold running water. Trim the root and stem ends. If you're planning on slicing them or cutting them into wedges, it helps if you trim the stem end so that it will lay flat on the cutting board later. Rinse again and scrub if necessary to remove any caked-on dirt.
Once they are clean and trimmed, place each individual beet atop a generously-sized square of aluminum foil. If beets are small, you may place 1-2 beets (or halved beets) together inside the foil. However, beets will cook faster if individually wrapped. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. (Note that if you're going to peel them later, you can skip the salt and pepper). Wrap the beets tightly in the foil.
Grilling the Beets
Build a medium fire in a charcoal grill or set your gas grill to medium. If you are using a pellet grill or smoker, set the temperature to 350 degrees Fahrenheit. For pellet grills, I recommend using a mellow-flavored wood for cooking the beets, so as not to overpower them. Applewood, pecan, and cherry are all good choices.
Place the foil packets on the cooking grates and close the lid. Grill beets until they are tender when pierced with a paring knife, about 30 to 35 minutes. If they are not fully tender, return them to the grill, making sure to wrap them tightly so no steam escapes.
When the beets are tender, remove them from the grill. Wait until they are cool enough to handle before removing the foil and skin (if you choose to peel them). At this point, they can be eaten as is, or you can enjoy one of the variations outlined below.
Ways to Enjoy Grilled Beets
—Cut into thick slices and brush each slice with olive oil. Return the slices to the grill until lightly charred. Use the slices as a meat substitute in a grilled beet "burger" topped with goat cheese and baby arugula.
—Add grilled beets to your vegetable platter for delicious variety and color.
—Cut into wedges or cubes and toss in a salad. If you're a meat eater, top the salad with grilled chicken.
—Add to a breakfast smoothie or post-workout drink for an unusually delicious smoky twist.
—Purèe with sesame tahini to make beet hummus. Serve with pita wedges or tortilla chips.
—Mix grilled beets with goat cheese for a delicious Beet and Chèvre Tartare.
—Slice and top with chopped pistachios, crème fraiche, and minced parsley.
It’s no secret that I like to grill everything I can get my hands on. Still, there's something special about applying the technique to a food that's not often mentioned by barbecue enthusiasts. If you have never grilled a beet before, it's time you gave it a try. The next time a recipe calls for roasted beets, you might just find yourself firing up the grill instead!
Meet the Author
Hi there! I'm Darren Wayland, founder of BBQHost.com. If there’s one thing you need to know about me, it’s this: I live for great barbecue. Even better than the classic taste of great barbecue, though, is the camaraderie it brings. I love sharing my delicious creations with my friends and family, especially when they're enjoying the flavors and festivities as much as I am.
Photos by Woodley Wonder Works and Just Beet It.
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