Grilled Beets Recipe

Clean and trim

Scrub the beets thoroughly under cold running water to remove dirt. Trim off the greens leaving about 1/2 inch of stem to minimize bleeding; trim root tail. Pat the beets dry with a towel.

Par-cook beets

Place whole trimmed beets in a medium saucepan and add enough cold water to cover them by about 1 inch. Add 1/2 teaspoon salt. Bring to a simmer over medium heat and cook until a paring knife just begins to pierce the center easily—about 20–25 minutes depending on size. Drain and let cool until you can handle them.

Peel and slice

Once cool enough to touch, rub off the skins with a paper towel or slip them off with your fingers. Slice each beet into 1/3- to 1/2-inch thick rounds or lengthwise wedges, keeping pieces uniform for even grilling.

Season for grilling

In a bowl, combine 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and two smashed garlic cloves (leave garlic whole in the oil to flavor but remove before serving if desired). Toss the beet slices gently to coat evenly.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates or pan with a little oil to prevent sticking.

Arrange the oiled beet slices in a single layer on the hot grill. Grill until distinct char marks form and the beets are heated through, about 3–4 minutes per side. Use tongs to flip carefully so slices remain intact. For wedges, grill 4–6 minutes per side.

If garlic was grilled alongside, remove the garlic and discard or mince for mixing into the dressing.

Make dressing

In a small bowl, whisk together 2 teaspoons fresh lemon juice, 1 teaspoon sherry or red wine vinegar, and 1 tablespoon chopped fresh thyme (or parsley). Slowly whisk in any remaining 1/2 tablespoon olive oil from the beet toss or add an additional 1/2 tablespoon olive oil if needed. Season to taste with a pinch of salt and pepper.

Toss and plate

Transfer the grilled beets to a serving platter. Drizzle the dressing evenly over the warm beets and gently toss to coat. Crumble 1/2 cup goat cheese or feta over the beets if using, and sprinkle 1/4 cup toasted chopped walnuts or pistachios for crunch.

Finish

Taste and adjust seasoning with extra salt, pepper or lemon as needed. Garnish with a few extra thyme leaves and serve warm or at room temperature.