If you have never had fresh beets, you have no idea what you are missing. That stuff I used to buy in a can does not even compare to how fresh beets taste. I have boiled them, and baked them in the past, but until a couple of weeks ago, I had never grilled them. Yes, that’s right, David grilled them. It is so easy!!Here’s how we did it:
What you’ll need:
- aluminum foil
- knife or kitchen scissors
- Tear off one sheet of aluminum foil large enough to cover each beet, separately.
- Cut off the stems and bottom root of each beet and place onto the individual sheets of foil.
- Wrap each beet tightly inside the aluminum foil, making sure it is wrapped up securely.
- Place the packets on the grill indirectly over the heat. Cook for no less than 30 minutes, or until beets are very tender.
>> We put them on the grill with the pork and cabbage and just let them cook w/ indirect heat for over an hour. You can check them for tenderness by carefully inserting a tooth pick through the foil and into the beet. There should be no resistance to getting the toothpick inserted. If there is, cook in additional 10 minute increments until tender.
>> You can also bake them in the oven for 1 1/2 hours.
- Once the beets are tender, remove from the grill and allow to cool for at least 10 minutes so that you can touch the foil without burning your fingers. Carefully unwrap each beet and place them in a strainer in the sink.
- Run a stream of cool water from the faucet (this will help cool the beet so you can handle it). Gently rub the skin with your fingers. The skin should come off with little effort at all.
- Slice them and serve any way you like.
We like ours in sliced and placed into a bowl of vinegar with salt & fresh cracked pepper. A pickled beet is really tasty, and they pair so well with cabbage, especially the grilled cabbage we made on the grill that same day.
P.S. David didn’t even eat beets until he met me. He loves them as much as I do now, because I thought him how to eat them! 😉