I couldnt decide what to do with all the beets so I tossed them onto the grill
- Carbohydrate 0.00851250000365051 g
- Cholesterol 30.503125013081 mg
- Fat 11.5074812549349 g
- Fiber 0 g
- Protein 0.120593750051716 g
- Saturated Fat 7.28783500312533 g
- Serving Size 1 1 serving (14g)
- Sodium 118.560286493378 mg
- Sugar 0.00851250000365051 g
- Trans Fat 0.805566250345461 g
- Calories 102 calories
Step-by-step
- Preheat an outdoor grill for high heat.
- Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
- Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!
Most home cooks make the mistake of boiling root vegetables directly in water, which leaches valuable water-soluble pigments and earthy sugars straight down the drain. Cooking whole roots over an open flame sealed inside a heavy-duty aluminum foil packet concentrates their natural flavors while steaming them efficiently. Fresh roots purchased from the market require thorough scrubbing under cold running water to remove grit from the taproot, whereas pre-cooked vacuum-packed supermarket varieties often retain an overly softened texture that degrades further under high heat. Historically, gardeners buried root crops directly into hot embers before modern hearths and metal grates existed, a primitive roasting method that modern foil packets successfully replicate on outdoor grates.
- Preheat the outdoor appliance to high heat, aiming for a consistent ambient zone of roughly 450 degrees Fahrenheit.
- Scrub six medium-sized specimens cleanly, leaving the skins intact because the outer layer peels away easily after thermal processing.
- Seal the vegetables inside the foil pouch alongside two tablespoons of dairy fat to conduct heat and enrich the resulting steam.
- Leave the sealed packet undisturbed on the grate for 30 minutes before testing for doneness.
- Insert a sharp paring knife into the center of the largest root; zero resistance indicates complete tenderness.
Allow the cooked vegetables to rest for five minutes before opening the foil to let internal steam subside safely. Store any leftovers in an airtight container inside the refrigerator for up to four days.
