Grilled Vegetables
Charcoal Roasted Beetroot with Red Onion
Roasted beetroot might not be the first dish to spring to mind when you are thinking about grilled vegetable recipes but it really does grill well, especially on a charcoal grill. The beetroot in the following recipe is grilled with red onions until soft, with just some olive oil over them. This is to keep them succulent and stop them from drying out. It also works as a marinade because it gives flavor to the vegetables. The rest of the ingredients make a marinade sauce, which is served with the beets and onions.
This is a really nice side dish because it is tasty and unusual and the broth, vinegar, and thyme marinade tastes incredible with the tender onions and beets. Vegetarians will enjoy this as an appetizer, side dish, or entree and carnivores will find it an unusual yet highly flavorful side dish.
Roasted beetroot is rich in both color and flavor and it is not difficult at all to cook. The beets and onions are both cooked with their skins on to hold in all the juices. You will have to wait to peel them when they are cooked because they will be too hot to handle for a while.
Gorgeous Grilled Beets Recipe
Ingredients -
6 unpeeled fresh beets
⅓ cup chicken broth
2 unpeeled red onions
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 ½ teaspoon fresh thyme leaves
Salt and black pepper, to taste
Preparation:
Trim all but 2 inches of the greens from the beets.
Prepare a medium hot charcoal fire in the grill.
Put the red onions and beets (still not peeled) in a cast iron skillet and drizzle the olive oil over them.
Cover the grill and roast the beets and onions for an hour or an hour and a half, depending on their size.
The beets might need longer than the onions.
The onions need to be soft when you squeeze them and you will be able to pierce the beets with a knife or fork when they are done.
Add the vinegar, broth and 1 teaspoon of the thyme to the skillet and put it over a high heat.
Let the liquid boil and scrape the bottom of the skillet for a few minutes or until the liquid is dark, thick, and brown.
Add salt and pepper to season.
Peel the onions and beets.
Slice the onions into thin rings and the beets into julienne strips.
Spoon the vinegar liquid over the beets and onions and stir in the rest of the thyme.
Heat the mixture up a bit, and then serve.
(Serves 6)
Photo Description:
You can see how delicious this roasted beetroot looks in the photo and this grilled beets recipe is straightforward to follow. If you have plenty of time, slow-grilled beets and onions are amazing. They are so juicy and succulent and the smoke from the charcoal grill gives them a wonderful flavor. The balsamic vinegar and thyme marinade complements the flavor of the beets well and this is a wonderful side dish to make if you are looking for unusual and unique grilled fresh vegetables recipes. The beets and onions are cooked before the marinade is added they are cooked in olive oil, which also acts as a marinade, flavoring the vegetables, and keeping them moist like any other marinade would.
