Grill Roasted Beets and Garlic
Grill roasted beets and garlic make it easy to stay out of the kitchen in the heat of summer. Figure one beet and a couple cloves of garlic per person.
Servings: 3 servings
Calories: 77kcal
Ingredients
- 3 beets , more or less (see note)
- 1 bulb garlic separated but not peeled
- 1 tablespoon Olive oil
- ⅛ teaspoon fine sea salt
Instructions
- Scrub the beets well. Trim and peel, then cut them in quarters. Alternatively, roast the scrubbed beets with the skin on--rub it away when the beets are cool enough to handle. (see note)
- Heat the grill to high. Toss the beets and garlic cloves with just enough oil to coat them lightly. Sprinkle with salt.
- Place the beets and garlic on a large sheet of aluminum foil. Fold the foil up over the vegetables, wrapping the edges together. Place the packet on the grill.
- Roast, grill closed, 35 to 45 minutes, depending on the size of the beet pieces. Monitor the heat, keeping it medium high. Move the packet around on the grill—from hot spot to cooler spot—every 10 minutes.
- When the beets are tender to the fork, open the packet and serve. The garlic will be soft and spreadable, just slip the skin from the cloves and serve with crackers.
Notes
- Dark red beets are my favorites for grilling. I was gifted a mixture of striped chioggas and vivid reds—which I roasted for the photos. The chioggas have a more delicate flavor and bleed when cooked, particularly when peeled and cut beforehand.
- When oven roasting beets, I peel after roasting. When glamping and grill roasting, I peel beforehand so the beets are ready to enjoy when the packet comes off the grill.
Nutrition
Serving: 1g | Calories: 77kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg