Grilled Beets Recipe

1. Cook and peel beets

Preheat the oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem. Scrub beets well. Wrap individually in foil with a drizzle of 1 teaspoon olive oil each and a pinch of salt, or place in a covered roasting pan with 1/4 cup water. Roast in the oven until tender when pierced with a knife, 45–60 minutes depending on size. Remove from oven and let cool until you can handle them. Slip skins off by rubbing with a paper towel or using a paring knife.

2. Slice and marinate

Once peeled and cooled, slice each beet into 1/4–1/2-inch thick rounds. In a bowl whisk 2 tablespoons olive oil, apple cider vinegar, honey, finely minced garlic clove, 1 teaspoon kosher salt and 1 teaspoon black pepper. Toss beet slices gently to coat and let sit at room temperature for 10–15 minutes while you prepare the rest.

3. Grill beets

Heat a grill pan or outdoor grill to medium-high. Brush grates or pan with a little oil. Arrange marinated beet slices in a single layer and grill 3–4 minutes per side until charred marks appear and edges caramelize. Work in batches if needed. Transfer grilled beets to a platter and keep warm.

4. Trim the fennel: remove stalks (reserve any fronds for garnish) and cut the bulb in half lengthwise. Remove tough core if present and thinly slice the fennel bulb on a mandoline or with a sharp knife into 1/8-inch slices. Toss the fennel with a pinch of salt and the lemon zest to brighten it and set aside. Reserve about 1 tablespoon of the chopped fresh dill for garnish; mince the rest for the dill cream.

5. Make the dill cream: in a medium bowl combine 1 cup Greek yogurt, 1/4 cup sour cream, 2 tablespoons minced fresh dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon honey or maple syrup if you want a touch of sweetness. Whisk until smooth. Taste and adjust seasoning. Cover and refrigerate until serving; allow to come to nearly room temperature before plating if chilled.

6. Make croutons: preheat oven to 375°F (190°C). Toss rye bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt on a baking sheet in a single layer. Bake 10–12 minutes, tossing once, until crisp and golden. Remove and let cool — they will crisp further as they cool.

7. Toast sunflower seeds: in a small dry skillet over medium heat, toast 1/4 cup sunflower seeds, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Remove from heat to cool.

8. Assemble the dish: spread a thin smear (about 1–2 tablespoons) of dill cream on each serving plate or on a shared platter. Arrange grilled beet slices over the cream in overlapping rows. Scatter thinly sliced fennel between and on top of the beets for crunch and anise brightness. Sprinkle toasted sunflower seeds and rye croutons evenly over the beets. Drizzle 1 tablespoon extra-virgin olive oil over everything and finish with flaky salt and reserved dill fronds.

9. Serve immediately at room temperature. Leftover components keep separately: dill cream refrigerated up to 3 days, croutons and sunflower seeds stored airtight at room temperature for up to 2 days.