Barbecued beetroot in rosemary vinegar

    Barbecued beetroot in rosemary vinegar

    Recipe photo: Barbecued beetroot in rosemary vinegar
    3

    Barbecued beetroot in rosemary vinegar

    (40)
    1hr


    38 people made this

    About this recipe: Want to do something different with fresh beetroot? This recipe is a fab vegetarian dish for the BBQ, a colourful and flavourful alternative to your usual veggie fare.

    Ingredients
    Serves: 6 

    • 75ml balsamic vinegar
    • 1 teaspoon chopped fresh rosemary
    • 1 clove garlic, peeled and crushed
    • 1/2 teaspoon herbes de Provence
    • 3 medium beetroots, sliced into rounds

    Method
    Prep:10min  ›  Cook:30min  ›  Extra time:20min marinating  ›  Ready in:1hr 

    1. In a medium bowl, mix balsamic vinegar, rosemary, garlic and herbes de Provence. Place beetroot in the mixture, and marinate at least 20 minutes.
    2. Preheat an outdoor barbecue for high heat, and lightly oil grate.
    3. Place the beetroot and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil parcel on the prepared barbecue, and cook 25 minutes, or until beetroot is tender.
    4. Remove beetroot from the packet, and place directly on the barbecue grate for 2 to 5 minutes before serving hot.

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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (34)

    by
    91

    Without a grill, I wrapped the beets in foil, and baked in a 350 oven for about 45 minutes. Wonderful!  -  26 Apr 2009  (Review from Allrecipes US | Canada)

    by
    87

    I wanted to use both the beets and the greens so I changed it up a bit. I took the raw unpeeled beets and boiled them for a few minutes until tender crisp stage. Let them cool, then peeled and sliced them. Added them to the marinade and omitted the garlic ( I felt like they would overpower the earthy sweet flavor). Grilled them directly on grill for a few minutes on each side.For the greens, I carmelized some red onion and thick cut bacon in a little olive oil with a bit of turbinado sugar and splash of balsamic, then sauteed the greens for just a few minutes until tender and bright green. Served the grilled beets on top of the greens. The flavors were bright and simple!  -  06 Jul 2008  (Review from Allrecipes US | Canada)

    by
    46

    The beets were OK, but a little dry. Also, I questioned putting the marinade and the beets in aluminum foil. I've always heard that vinegar and aluminum interact negatively. I also questioned whether the beets should have been marinated AFTER the grilling. The raw beets were hard to handle, and I wonder if the flavor wouldn't have been more intense with marinating after the cooking.  -  29 Mar 2003  (Review from Allrecipes US | Canada)

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