Ease of Preparation: Easy

Yields: 4 servings

Ingredients

4 medium beets, rinsed and trimmed

6 tablespoons bottled raspberry vinaigrette (90ml)

1 teaspoon fresh tarragon, minced (5ml)

1 tablespoon olive oil (15ml)

Method

Partially boil the beets in a pot of boiling water (for approximately 15 minutes). They should be a bit firm. Cool and peel beets. Slice the beets into 1 inch thick rounds and set aside.

Pour the raspberry vinaigrette into a bowl and mix in the fresh tarragon.

Preheat the barbecue to low heat 250°F/125°C.

Using a brush, apply the raspberry dressing to the beets.

Oil the grill. Place the beets on the grill. Cook for 2 minutes per side.

Remove the finished beets from the grill and serve.