Roasted Beets Recipe

This Roasted Beets recipe transforms fresh beets into a beautifully caramelized side dish by combining gentle boiling with smoky grilling. Featured on Maddie and Kiki’s BBQ Barn Season 2, the tender beets are finished with a simple dressing of raspberry vinegar, extra virgin olive oil, and fresh tarragon, creating an elegant balance of earthy, sweet, and tangy flavors.

Whether you’re preparing a backyard barbecue, holiday feast, or weeknight dinner, these grilled roasted beets are an easy yet sophisticated vegetable dish. The grilling process adds subtle smokiness and caramelization, while the bright raspberry vinaigrette enhances the beets’ natural sweetness.

Nutritious, colorful, and packed with flavor, this recipe is a wonderful way to showcase one of nature’s most versatile root vegetables.

The Inspiration

Beets have been enjoyed in cuisines around the world for centuries, prized for their vibrant color, earthy flavor, and impressive nutritional value. While roasting is one of the most popular methods of preparing beets, grilling them after partially cooking adds an entirely new dimension of flavor by introducing smoky notes and lightly caramelized edges.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo demonstrate how outdoor grilling can elevate even the simplest vegetables. After partially boiling the beets until just tender, they are sliced, lightly seasoned, and grilled until beautifully browned before being dressed with raspberry vinegar and extra virgin olive oil.

Fresh tarragon adds delicate herbal notes that complement the natural sweetness of the beets, while raspberry vinegar introduces bright acidity that balances the richness of the olive oil. The result is a vibrant side dish that looks as impressive as it tastes.

Ingredients

4 large beets, rinsed and trimmed
¼ cup of raspberry vinegar
¼ cup of extra virgin olive oil, plus extra for grilling
2 tbsp of minced fresh tarragon
Salt and ground black pepper

Method

Partially boil the beets for approximately 20 minutes or until slightly fork tender but still firm.
Allow beets to cool before peeling and slicing into 1-inch thick rounds.
Pre-heat grill to 325F or medium heat.
Coat beet slices in olive oil and season with salt and pepper.
Place beet slices on the grill, and cook on each side for 4-5 minutes, or until nicely browned and tender.
Remove beets from the grill.
Plate beets and drizzle with equal parts of EVOO and raspberry vinegar.
Garnish with fresh tarragon and enjoy!

Serving Suggestions

These Roasted Beets make a versatile side dish that pairs beautifully with grilled steaks, roasted chicken, pork tenderloin, lamb, duck, or fresh seafood. Their naturally sweet flavor also complements creamy goat cheese, feta, burrata, toasted walnuts, pecans, or candied almonds for a more substantial salad. Serve them over arugula, spinach, or mixed greens for an elegant lunch or light dinner.

For entertaining, arrange the grilled beet slices on a large platter and garnish with extra tarragon, cracked black pepper, and a final drizzle of olive oil for a restaurant-quality presentation. They are equally delicious served warm or at room temperature, making them an excellent make-ahead side for holiday dinners, potlucks, and outdoor barbecues. Pair with crisp white wines, rosé, sparkling water with citrus, or light-bodied Pinot Noir.

Final Thoughts

This Roasted Beets recipe proves that simple ingredients can create extraordinary flavor. By partially boiling the beets before grilling, they become perfectly tender while developing beautiful caramelization and smoky depth over the barbecue. The bright raspberry vinaigrette and fragrant tarragon enhance the natural sweetness of the beets without overpowering them.

Add this recipe to your collection for a reliable side dish that is elegant enough for entertaining yet simple enough for everyday cooking.

Find more recipes from Maddie & Kiki’s BBQ Barn here!