What you can conjure up just like that.
Grilled beet – fantastically sweet and juicy.
Highway to happiness: the fast track to a little taste explosion.
Two ways to grill beets, both low-effort and easy.
10 – 45 min.
for 2 persons
beet (1 beet per person)
Additionally for the marinated version
- 1 tsp honey
- 1 stalk rosemary
- 2 tablespoons olive oil
- Salt & Pepper
… Johurt, refined with herbs: I like to use just a little mint, cilantro, lime zest and salt.
Our inspiration …
… was this article of the anonymous cooks who experimented with what you can probably put everything simply in charcoal.
Fancy some more grilled vegetables? Here we have compiled a best of.
Black Beauty – Whole beet in charcoal
Not only looks beautiful: In this naturally “packed variant”, the beet develops intense flavors.
The trick is quite simple – you already know this from grilled potatoes.
Simply place the beet in the charcoal as soon as it is lit. Embed the beet nicely so that the heat is as even as possible from all sides. After approx. 30 min. you can get them out again. Ready.
Sliced: Marinated and grilled
Place the beet whole and unpeeled in a pot of cold water for a few minutes to allow it to draw some moisture.
Then slowly bring to a boil. Very gently and slowly, because we only want to precook the beet (max. 10 min.) so that it is a little softer on the inside when it comes off the grill.
Peel, cut into slices.
Mix olive oil, honey, finely chopped rosemary with a little salt and pepper to make a marinade.
Brush the slices and cook for at least 2 minutes. marinate for one hour.
Grill on the grill for approx. 10 min.