Roasted Beets

Difficulty:
1/5

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.