Recipe information
Yield
4 Servings
Ingredients
4
medium red beets (about 1½ pounds), tops trimmed to 2 inches, scrubbed
2
tablespoons olive oil
1
tablespoon elderflower vinegar or white wine vinegar
Kosher salt
Need to make a substitution?
Preparation
Step 1
Prepare grill for medium–high heat. Place beets on the grill (naked! no oil or seasoning). Close grill and open vents. Grill beets, turning every 10 minutes or so, until outsides are extremely charred (the skin will carbonize and start to flake away) and flesh is very tender—a knife or skewer will slip right through, 40–45 minutes.
Step 2
Transfer beets to a cutting board and lightly rub off the most charred bits; halve lengthwise. (If you prefer less char, simply scoop flesh from skins like you’re making twice-baked potatoes, and serve flesh without skins).
Step 3
Serve drizzled with oil and vinegar and seasoned with salt.
Nutrition Per Serving
Calories (kcal) 130 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 5 Total Sugars (g) 12 Protein (g) 3 Sodium (mg) 135