GRILLED ROSEMARY BEETS
GRILLED ROSEMARY BEETS
3 medium beets sliced into rounds
1/3 cup balsamic vinegar (75 ml)
1 clove garlic, peeled and crushed
1 teaspoon chopped fresh rosemary (5 ml)
1 teaspoon herbes de Provence (5 ml)
½ teaspoon celery salt (2.5 ml)
Place beets in a large pot of water and bring to a boil. Turn down heat and let simmers until beets are slightly cooked. Drain and cool.
Peel and slice the beets and put into a sealable plastic bag. Add balsamic vinegar, garlic, rosemary, herbes de Provence and celery salt.
Seal the bag and mix ingredients around, ensuring the beets are well coated. Place the bag in the refrigerator for at least 20 minutes (up to 3 hours).
Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat 300°F/150°C (7 steamboats).
Remove beets from the plastic bag and place them on the grill. Grill for about 3 minutes.
Serve immediately.
Yield: 6 servings
3 medium beets sliced into rounds
1/3 cup balsamic vinegar (75 ml)
1 clove garlic, peeled and crushed
1 teaspoon chopped fresh rosemary (5 ml)
1 teaspoon herbes de Provence (5 ml)
½ teaspoon celery salt (2.5 ml)
Place beets in a large pot of water and bring to a boil. Turn down heat and let simmers until beets are slightly cooked. Drain and cool.
Peel and slice the beets and put into a sealable plastic bag. Add balsamic vinegar, garlic, rosemary, herbes de Provence and celery salt.
Seal the bag and mix ingredients around, ensuring the beets are well coated. Place the bag in the refrigerator for at least 20 minutes (up to 3 hours).
Prepare the barbecue for direct grilling. Preheat the grill to medium-low heat 300°F/150°C (7 steamboats).
Remove beets from the plastic bag and place them on the grill. Grill for about 3 minutes.
Serve immediately.
Yield: 6 servings
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