Ease of preparation rating: Easy
Yield: 2 servings
INGREDIENTS:
4 medium beets, rinsed and trimmed
Raspberry Vinaigrette
2 tablespoons (30 ml) raspberry vinegar
6 tablespoons (90 ml) extra virgin olive oil
1 teaspoon (5 ml) 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 (2.5 cm) thick rounds. Set aside.
Pour the raspberry vinegar, extra virgin olive oil, and tarragon into a bowl. Whisk until combined. Season with salt and ground black pepper.
Preheat the barbeque to 250 F (120 C).
Using a brush, apply the Raspberry Vinaigrette to the beets.
Brush grill with oil.
Place the beets on the grill. Cook for 2 minutes per side, until slightly charred.
Remove the finished beets from the grill.
Serve with Barbequed Scalloped Potatoes (see recipe).
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.