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Easy Grill Roasted Beets and Garlic

If you invite a friend who’s a master gardener to dinner and she asks what to bring–ask back, “What’s in your garden?,” you might end up with this delicious treat–grill roasted beets and garlic!

Beet wedges and Garlic cloves on sheet of aluminum foil

That’s how this recipe happened. Our friends surprised us with vivid bloodshot beets, just picked, washed and trimmed. All I added was a little olive oil—and whole garlic cloves. Packaged in a big sheet of aluminum foil, onto the grill they went.

We sat on the deck enjoying our park-like yard, drinking wine and telling tales. Whenever Robbie warned me that the grill thermometer was pegged all the way to 600 degrees, I got up, opened the grill to cool it down, and moved the packet of beets and garlic to another spot on the grill. Casual. No worries. After about 45 minutes I poked into the packet and declared them done!

Save to make later >>> Click here to PIN Grill Roasted Beets and Garlic!

Grill Roasted Beets and Garlic on yellow plate with crackers and a butter knife, with nun salt and pepper shakers

Wow! The beets were caramelized on the bottom from the high heat, and subtly infused with roasted garlic flavor. What a brilliant side for our veggie burgers!

We didn’t need condiments like mayonnaise, mustard, or ketchup. We mashed the buttery spreadable roasted garlic on the grill-toasted buns. Wow again!

Carlosdog looking cute on the grass

Glamping, that’s how we live in the Columbia River Gorge. With a hot shower, comfortable bed, and an outdoor grill for roasted beets and garlic. We hide from the rain in our vintage trailer, but mostly we live outside at our Pacific Northwest camp. Electricity, water and septic, we’ve got it. The tame neighborhood deer and bunny rabbits think it’s their camp, except when #Carlosdog is in residence.

fresh beets on wooden boards

It seems as if everyone in the Gorge has a vegetable garden. We are grateful to share the garden harvest with neighbors and friends. Especially when it includes beets and garlic.

The salt and pepper shakers came from my sister Mary. We call them Sister Salty Mary and Sister Mary Pepper, and remember our elementary school teachers.

Make it a fabulous week–get out the grill and cook something delicious!

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7 comments

  • laurie

    Yum I want those Reply · 6 August, 2014

    • Letty

      I’ll make them for you. Reply · 6 August, 2014

  • I’m not a huge fan of beets, but cooked this way they sound fabulous. Reply · 7 August, 2014

  • Letty,
    Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
    I appreciate it! Reply · 18 June, 2015

    • Letty

      Go farm shares! Reply · 18 June, 2015

  • William Jones

    My new go to method thanks! Reply · 11 August, 2019

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