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!
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 both the beets and the garlic were soft to the fork!
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