Beets are a great vegetable to include in your diet on a regular basis, and at this time of year, it’s easy as they are ready to be picked and eaten fresh from the garden.
The root of a beet (the only part most people eat) contains fibre, folate, manganese, potassium, iron and Vitamin C. Beets and especially beet juice has been shown to improve blood flow, lower blood pressure and improve stamina and exercise performance The greens are also a great source of magnesium and can be added to a salad or thrown in a stir-fry as well.
Most people are familiar with pickled beets, but here is a great recipe for the BBQ. Enjoy!!
- 1/3 cup and 1 tbsp balsamic vinegar
- 1 clove garlic (minced)
- 1/2 tsp rosemary
- 1/4 tsp savoury
- 1/4 tsp basil
- 1/4 tsp sage
- 1/4 tsp thyme
- 1/4 tsp marjoram
- 4 large beets (cleaned, scrubbed, and sliced into 1/2-inch thick circles)
- Gather the ingredients.
- First, prepare your beets. Whether or not you peel them is up to you, but most people don’t like the rough skins. Just like potatoes, you’ll need to rinse and scrub your beets well, especially if you decide not to peel them.
- In a wide flat dish, whisk together all the ingredients except the beets and 1 tablespoon of balsamic vinegar until well combined.
- Place the beets in the dish, coating well with the vinegar and allow to marinate for at least one hour.
- Wrap beets in foil, drizzling with the extra marinade and folding the foil to seal well. Grill for 20 to 25 minutes, or until beets are soft.
- Remove beets from foil and place directly on the grill for another minute or two.
- Drizzle your beets with additional balsamic vinegar just before serving or use a balsamic reduction sauce for a nice presentation.