Barbecued beetroot in rosemary vinegar

    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.

    38 people made this

    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

    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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