Too Hot In the Kitchen – Roast Beets on the BBQ Instead

Full Belly Farm camp

Summer Camp at Full Belly Farm

Our daughter came home from a week away of summer camp at Full Belly Farm, in Guinda, California.  We adore this farm. I buy their produce nearly every week at the farmer’s market, and we have attended their Hoe’s Down festival for the past several years.  I have even lead cooking workshops for kids there…on top of hay bales.

This year, Amelia came home from camp with a bounty of fresh veggies, including a bag bursting with multi-colored beets for her daddy, who adores them.  It was too hot to turn on the oven and roast them, so I wondered if I could roast them in the BBQ instead.

Heating up the BBQ

I heated up the grill...

I simply “tipped and tailed” the beets, rubbed them with a little bit of olive oil, and sealed them into a couple of foil packets.  I set them on the grate, with indirect heat from the burners on the sides.

Roasting Beets on the Grill

Before, During, and After - it worked!

After roasting the beets for about 25 minutes, I carefully opened the steamy-hot packages and found tender jewels inside.  After they cooled a bit, I could easily rub the skins right off. I have struggled with liking beets for most of my life – but topped with a little salt, these were the best I have ever tasted.

Have you ever used the grill for something non-traditional? I’d love to hear about it…

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8 Responses to Too Hot In the Kitchen – Roast Beets on the BBQ Instead

  1. Deanna says:

    Love making pizzas on the grill and any kind of veggie (grilling some zucchini tonight.) Next on the list: avocado for “grilled” guac!

  2. Beautiful beets! We had the pleasure of living down the street from an organic farm this season and came home with tons of beets that we pulled from the ground. All three colors like yours. Great idea to roast them on the grill! My favorite thing to grill in the summer are veggie pizzas. Grill the veggies, chop them up and toss with oregano and pesto. Put tortilla on grill for a few minutes, flip it over, top with veggies, sprinkle with cheese. Yum!

  3. Joanne Roach says:

    I love veg on the bbq. We lived in a tent for 6 months with our kids when we were building our house and had to eat a lot of bbq and camp stove food. Since we don’t eat much meat we experimented a lot.
    We didn’t try the whole beets you show here but we did slice up bigger beetroot into 1cm thick slices, brushed with oil, and grilled those straight on the grill – you get nice griddle marks and the same sweetness as roasting.
    My other favourite was courgettes (zucchini) sliced longways and chucked in a food bag with some oil and herbs for half an hour before grilling. Especially with a bit of sweet chilli sauce or parmesan sprinkled over at the table.
    I will be trying this whole beetroot idea this summer, love it!

  4. I’ve always been a bit on and off with beets… But, I recently discovered that I love them roasted with some blue cheese on a salad. I will definitely try making them on the BBQ when we get them from our CSA this year!

  5. marla says:

    I want to go to that camp now! Love the name of it too. These beets look wonderful 🙂

  6. Pingback: Feed Our Families Summer Meal Ideas - Feed Our Families

  7. Evalyn Trammer says:

    Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food of the American South. It is also common in Australia and New Zealand for pickled beetroot to be served on a hamburger.*:”:

    Au revoir

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