Beets In The Summer? It’s Okay!

Tasting Adventure Roasted Beets Basil Balsamic Walnuts

Though traditionally beets are considered a fall vegetable, but if you’re roaming the farmers markets around here, and if you could get past the sweet corn, tomatoes and squash, you’d find these delicious beets of all colors eager to find their place on the summer BBQ.

I will admit this is an unusual twist to roasted beets, but if you’re adventurous i think you’ll appreciate a new flavor for your summer alfresco evenings.

I find the freshest and hearty beets at the farmers market, today they happened to be red, though try this with a mixture of yellow and red, I think it will look even better. I picked some fresh basil from the garden, a little goat cheese and some chopped walnuts. And if you wanted to make this more of a salad, you could add a few cups of torn red leaf lettuce. I prefer letting the beets be the hero and serving on a flat platter so the glorious red root vegetables glisten in the twilight or light of your outdoor lantern or tiki torches. Enjoy!


3 large beets

1 cup torn basil leaves

6 oz crumbled goat cheese

1/4 cup chopped walnuts


3 tablespoons extra virgin olive oil

1 tablespoon aged balsamic vinegar

Salt and pepper to tastes

Heat your BBQ to medium-high. Trim the ends off the beets and scrub and rinse them clean. Sprinkle with salt and pepper and wrap individually in aluminum foil and roast lid closed on the BBQ for 45 minutes. Remove from BBQ and let sit until cool to touch. Using your fingers and a peeler, peel away and discard the skin. Cut into bit sizes 1/2” thick bite sized pieces and place into a medium mixing bowl.

Toss beets with basil and goat cheese. Whisk together the balsamic vinegar and a pinch of salt and pepper while slowly adding the olive oil. Adjust seasoning to taste. Just before serving slowly add vinaigrette to beet mixture and toss. Place on your favorite shallow platter, sprinkle with chopped walnuts and serve.

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2 Responses to “Beets In The Summer? It’s Okay!”

  1. 14 Jul ’11 at 5:49 pm #

    Beets are great and this is one of my favorite ways to accompany them. Thanks for putting some numbers on what I do! My variations… I’d just boil the beets and they should peel easy with hands. Other than the BBQ atmosphere and outdoors is their a benefit to roasting them in foil? Do you serve this as a warm salad?

    Separately, I’ve recently learned that I can use the beet leaves (when they are nice and fresh) in a stir fry or add to a soup. Turns out… you can really eat the whole thing.

    Now, I’ll have to plan on doing it one night while motorcycle camping. Should be simple enough.

  2. 14 Jul ’11 at 6:05 pm #

    @ Stuart – To be sure, the only benefit to using the grill and foil is that you can do your whole meal outside, for the most part and that means you don’t have to turn on the hot oven in your kitchen in the heat of summer. The skins can come off easy in your hands even with roasting them. With boiling I don’t know if you lose some “density” or not, but I’ll have to give that a try!

    I serve this as a warm ‘salad’ but it is cooled slightly by the addition of the vinagarette it’s not “hot”

    Fascinated about using the leaves! Never even thought of that and what a cool idea in the stir fry. I’m going to give that a try. The yellow beets are looking great last visit to the market!

    Easy to do while motorcycle camping as you can just throw these into the fire.

    Thanks for sharing!

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