Print

Grilled Beets and Greens with Lemon Vinaigrette

Prevent your screen from going dark

Makes 4 servings 1x

Time 50 to 60 minutes, largely unattended

Units Scale

Ingredients

  • 1 1/2 pounds small beets, with fresh-looking greens still attached if possible
  • 1/2 cup plus 2 tablespoons good-quality olive oil
  • Salt and pepper
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill

Instructions

  1. Start the coals or heat a gas grill for medium to medium-low direct cooking. Make sure the grates are clean.
  2. Cut the greens of the beets. Throw away any wilted or discolored leaves; rinse the remainder well to remove any grit and drain. Trim the root ends of the beets and scrub well under running water. Pat the leaves and beets dry. Toss the beets with 2 tablespoons of the oil and a sprinkle of salt until evenly coated.
  3. Put the beets on the grill directly over the fire. (No need to wash the bowl.) Close the lid and cook, turning them every 5 to 10 minutes, until a knife inserted in the center goes through with no resistance, 30 to 40 minutes total. Transfer to a plate and let sit until cool enough to handle.
  4. Toss the beet greens in the reserved bowl to coat in oil. Put the greens on the grill directly over the fire. Close the lid and cook, tossing once or twice, until they’re bright green and browned in spots, 2 to 5 minutes total. Keep a close eye on them; if they’re on too long, they’ll crisp up to the point where they’ll shatter. Transfer to a plate.
  5. Put the remaining 1/2 cup oil and the lemon juice in a serving bowl and whisk until thickened. Stir in the dill and some salt and pepper. Peel the skin from the beets and cut into halves or quarters. Cut the stems from the leaves in 1-inch lengths; cut the leaves across into ribbons. Put the beets, leaves, and stems in the bowl and toss with the vinaigrette until coated. Serve warm or at room temperature. Or make up to several hours ahead, cover, and refrigerate to serve chilled.

– Recipe from How to Grill Everything

Recipe variations

Beets and Greens with Almonds and Parsley
Substitute sherry vinegar for the lemon juice and parsley for the dill, and add 1/4 cup toasted sliced almonds and 1/2 teaspoon each ground cumin and coriander. If making this ahead, add the almonds right before serving so they stay crunchy.

Beet Salad with Avocado and Oranges
A fabulous interplay of ingredients, and gorgeous: Grill 1 pound beets as directed, including their greens. Substitute 1 teaspoon finely grated orange zest for the dill. Peel and section 2 small navel oranges. Cut a pitted, peeled ripe avocado into bite-sized chunks. Add the oranges and avocado to the vinaigrette along with the beets. If making this ahead, add the avocado just before serving so it doesn’t discolor.

Beet Salad with Cabbage and Mango
Another beauty on the plate, with the added crunch of cabbage: Grill 1 pound beets as directed, including their greens. Substitute 2 tablespoons fresh lime juice and 1 tablespoon fish sauce for the lemon juice. Add the grated zest of 1 lime, and fresh mint for the dill. Quarter 1 small head cabbage, cut away the core, and cut into thin ribbons. Cut a peeled and pitted ripe mango into bite-sized pieces. Add the cabbage and mango to the vinaigrette along with the beets.