BBQ Beets: Coal-Cooked Beets
Here's another simple summer vegetable recipe using the barbecue grill. Whole unpeeled beets are placed over the coals of the barbecue grill and cooked until the skin is burnt. I let the beets cool to room temperature and seasoned them with a few fresh herbs, balsamic vinegar and extra-virgin olive oil.
The beets turned sugary sweet. Roasting them turned out to be a great way to showcase the results of Lulu’s hard labor to everyone during our Fourth of July barbecue.
Reserve the beet leaves for another dish (if any); they're edible.
Make sure to start with new coals; remove and discard any old ashes. When building the fire, do not use lighter fluid, since it’s unhealthy to ingest. I use a chimney starter with torn newspaper to get the coals nice and hot. Place the coals in a pyramid shape to provide good air circulation. After approximately 30 minutes, the coals should be ashy and gray. Once the coals have become ashes, place sprigs of thyme on them for a nice aroma. Bury the whole, unpeeled, scrubbed beets in the coals and bake them for approximately 20 to 30 minutes until the skin burns, rotating the beets occasionally. Check for doneness. The inside should be very soft. If not done, cook for an additional 10 minutes. Remove the beets from the ashes. Once they’re cool enough to handle, brush the ashes from the skin. Let cool to room temperature
Serve with vinaigrette made of white balsamic vinegar, chopped fresh herbs and extra-virgin olive oil.
Remember to trim off a little piece from the ends of the roots. Hwne the beets are cooked, slit them in half lengthwise with a sharp knife and enjoy eating them with a small spoon!