14 Delicious Beets on the Grill Recipes You Must Try

Now’s the perfect time to fire up the grill and transform humble beets into smoky, savory, and downright irresistible dishes! Whether you’re a beet enthusiast or a skeptic ready to be converted, these 14 grilled beet recipes promise to surprise and delight. From vibrant salads to hearty mains, get ready to explore the versatility of beets in a whole new light. Let’s dive into these must-try recipes!

Grilled Beet and Goat Cheese Salad

This grilled beet and goat cheese salad combines earthy flavors with creamy tanginess, perfect for a summer meal. The process is straightforward, ensuring even beginners can achieve a delicious result.

Ingredients

• 2 medium beets, peeled and sliced into 1/2-inch rounds (uniform thickness ensures even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups mixed greens (washed and dried)
• 1/4 cup crumbled goat cheese (soft and creamy variety works best)
• 2 tbsp balsamic glaze (for drizzling)
• 1/4 cup walnuts, toasted (for crunch)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Toss the beet slices with olive oil, salt, and pepper until evenly coated, ensuring each piece is lightly but thoroughly seasoned.
3. Place the beets on the grill, cooking for 4-5 minutes per side, until grill marks appear and they are tender when pierced with a fork.
4. Remove the beets from the grill and let them cool slightly, about 5 minutes, to make handling easier and to allow flavors to settle.
5. Arrange the mixed greens on a serving platter, creating a bed for the beets to rest on, ensuring an even distribution for balance in every bite.
6. Top the greens with the grilled beet slices, scattering them evenly to cover the surface, then sprinkle with crumbled goat cheese and toasted walnuts.
7. Drizzle the balsamic glaze over the salad just before serving, adding a sweet and tangy finish that complements the earthy beets and creamy cheese.

Rich in textures and flavors, this salad offers a delightful contrast between the smoky beets, creamy goat cheese, and crunchy walnuts. Serve it as a standalone lunch or alongside grilled meats for a more substantial meal.

Balsamic Glazed Grilled Beets

Creating a dish that’s both visually stunning and packed with flavor doesn’t have to be complicated. Balsamic glazed grilled beets are a perfect example of how simple ingredients can transform into something extraordinary. Let’s walk through the process together, ensuring you achieve the perfect balance of sweet and tangy with every bite.

Ingredients

• 4 medium beets, peeled and sliced into 1/2-inch thick rounds (uniform slices ensure even cooking)
• 2 tbsp olive oil (or any neutral oil for brushing)
• 1/4 cup balsamic vinegar (a good quality vinegar makes a difference)
• 2 tbsp honey (adjust to taste for desired sweetness)
• 1/2 tsp salt (enhances the natural flavors of the beets)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer for 5-7 minutes until the mixture reduces by half and becomes syrupy. Tip: Stir occasionally to prevent burning.
3. Brush both sides of the beet slices lightly with olive oil and season with salt and pepper. Tip: Use a silicone brush for even oil distribution.
4. Place the beets on the grill. Cook for 4-5 minutes per side, or until grill marks appear and beets are tender. Tip: Avoid moving them too much to get those perfect grill marks.
5. During the last minute of grilling, brush the beets with the balsamic glaze on both sides, allowing it to caramelize slightly.
6. Remove from the grill and let rest for 2 minutes before serving to allow the flavors to meld.

Lusciously tender with a caramelized exterior, these balsamic glazed grilled beets offer a delightful contrast of textures. Serve them atop a bed of arugula with crumbled goat cheese for a salad that’s as beautiful as it is delicious, or alongside grilled meats for a hearty side dish.

Grilled Beet and Arugula Pizza

Zesty and vibrant, this Grilled Beet and Arugula Pizza combines the earthy sweetness of beets with the peppery bite of arugula, all atop a crispy, charred crust. Perfect for summer evenings, this recipe guides you through creating a visually stunning and deliciously unique pizza.

Ingredients

• 1 pre-made pizza dough (or homemade, for extra credit)
• 2 medium beets, peeled and thinly sliced (use a mandoline for even slices)
• 2 cups arugula (packed, for a fresh finish)
• 1/2 cup goat cheese, crumbled (feta works too, for a tangier twist)
• 1/4 cup olive oil (extra virgin, for the best flavor)
• 1 tbsp balsamic glaze (adjust to taste, for a sweet and tangy drizzle)
• Salt and pepper (to season, but don’t overdo it)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Roll out the pizza dough on a floured surface to your desired thickness, aiming for about 1/4 inch for optimal crispiness.
3. Brush one side of the dough with olive oil and place it oil-side down on the grill. Cook for 2-3 minutes until grill marks appear and the dough is slightly charred.
4. Flip the dough and quickly arrange the beet slices on top, covering the surface evenly. Close the grill lid and cook for another 3-4 minutes.
5. Remove the pizza from the grill and immediately top with arugula, goat cheese, and a drizzle of balsamic glaze. Season lightly with salt and pepper.
6. Let the pizza sit for a minute before slicing to allow the cheese to soften slightly from the residual heat.

Fresh out of the grill, this pizza offers a delightful contrast between the crispy crust and the tender beets, with the arugula adding a fresh crunch. Serve it with a side of extra balsamic glaze for dipping, or pair with a light white wine to complement the earthy flavors.

Honey Roasted Grilled Beets

Venturing into the world of roasted vegetables brings us to a delightful and slightly sweet option that’s perfect for any season. Honey Roasted Grilled Beets are not only vibrant and beautiful but also packed with flavor, making them a fantastic side dish or salad topper.

Ingredients

• 4 medium beets, peeled and sliced into 1/2-inch rounds (uniform slices ensure even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp honey (adjust to taste)
• 1 tsp salt (preferably sea salt for better flavor)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the beet slices with olive oil, ensuring each piece is lightly coated for even roasting.
3. Arrange the beets in a single layer on the grill grate, avoiding overlap to allow for proper caramelization.
4. Grill for 5 minutes on one side, then flip each slice carefully using tongs for grill marks on both sides.
5. After flipping, drizzle honey evenly over the beets and sprinkle with salt and pepper for a balanced flavor profile.
6. Continue grilling for another 5 minutes or until the beets are tender and have visible char marks, indicating perfect doneness.

Expect these Honey Roasted Grilled Beets to have a tender yet slightly crisp texture, with a sweet and smoky flavor that’s irresistible. Serve them atop a bed of arugula with crumbled goat cheese for a gourmet touch, or enjoy them as a standalone side that steals the show.

Grilled Beet and Quinoa Bowl

Preparing a Grilled Beet and Quinoa Bowl is simpler than you might think, and it’s a fantastic way to enjoy a nutritious, colorful meal. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 2 medium beets (peeled and sliced into 1/2-inch rounds)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups water (for cooking quinoa)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 cup feta cheese (crumbled, optional for garnish)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, toss the beet slices with olive oil, salt, and pepper until evenly coated. Tip: Use your hands for even coating.
4. Place the beet slices on the preheated grill. Cook for 5-7 minutes per side, or until they are tender and have visible grill marks. Tip: Don’t move them too soon to ensure good marks.
5. Once the quinoa is done, fluff it with a fork and stir in the lemon juice for a bright flavor. Tip: Let it sit covered for 5 minutes off the heat for best texture.
6. To serve, divide the quinoa between bowls, top with grilled beet slices, and garnish with feta cheese and parsley.

Layered with textures from the fluffy quinoa to the tender, smoky beets, this bowl is a delight. For an extra crunch, consider adding toasted walnuts or almonds right before serving.

Spicy Grilled Beet Tacos

Just when you thought tacos couldn’t get any more versatile, along comes this vibrant, spicy grilled beet version that’s as nutritious as it is delicious. Perfect for summer gatherings or a meatless Monday, these tacos are a colorful way to enjoy your veggies.

Ingredients

• 2 medium beets, peeled and sliced into 1/4-inch rounds (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp cumin
• 1/4 tsp salt
• 4 small corn tortillas (warmed for better flexibility)
• 1/2 cup crumbled feta cheese (for a creamy contrast)
• 1/4 cup chopped cilantro (adds freshness)
• 1 lime, cut into wedges (for a zesty finish)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a bowl, toss the beet slices with olive oil, chili powder, cumin, and salt until evenly coated.
3. Place the beets on the grill. Cook for 4-5 minutes per side, or until you see grill marks and the beets are tender.
4. While the beets grill, warm the tortillas on the grill for about 30 seconds per side, keeping an eye to avoid burning.
5. Assemble the tacos by placing grilled beet slices on each tortilla, then topping with feta cheese and cilantro.
6. Serve immediately with lime wedges on the side for squeezing over the tacos.

Yielded from the grill, these tacos boast a smoky depth with a spicy kick, balanced by the creamy feta and bright lime. Try serving them with a side of avocado slices for an extra layer of richness.

Grilled Beet and Orange Salad

One of the most refreshing and visually striking salads you can make this summer is a Grilled Beet and Orange Salad. It’s a perfect blend of sweet, earthy, and citrusy flavors that come together in a dish that’s as nutritious as it is delicious. Follow these steps to create a salad that’s sure to impress.

Ingredients

• 2 medium beets, peeled and sliced into 1/2-inch rounds (uniform thickness ensures even cooking)
• 2 large oranges, peeled and segmented (save the juice for dressing)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1/4 cup crumbled feta cheese (optional for a creamy contrast)
• Salt and freshly ground black pepper (to taste)
• 1/4 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the beet slices with olive oil and season lightly with salt and pepper. This enhances their natural flavors and helps them caramelize on the grill.
3. Grill the beet slices for 4-5 minutes per side, or until they have distinct grill marks and are tender when pierced with a fork. Keep an eye on them to avoid burning.
4. While the beets are grilling, whisk together the reserved orange juice, balsamic vinegar, and a tablespoon of olive oil in a small bowl to create a simple, tangy dressing.
5. Arrange the grilled beet slices on a serving platter, top with orange segments, and drizzle with the dressing. The warmth of the beets will slightly wilt the oranges, melding the flavors beautifully.
6. Sprinkle the salad with crumbled feta cheese and toasted walnuts for added texture and richness. Serve immediately to enjoy the contrast of warm beets with cool, juicy oranges.

Great for a light lunch or as a side dish, this salad offers a delightful mix of textures from the creamy feta, crunchy walnuts, and tender beets. The vibrant colors and flavors make it a standout dish that’s as pleasing to the eye as it is to the palate.

Maple Glazed Grilled Beets

Kickstart your culinary adventure with this simple yet elegant Maple Glazed Grilled Beets recipe, perfect for adding a sweet and earthy side to your summer barbecues. Follow these steps to transform humble beets into a caramelized masterpiece.

Ingredients

• 4 medium beets, peeled and sliced into 1/2-inch rounds (uniform slices ensure even cooking)
• 2 tbsp olive oil (or any neutral oil for brushing)
• 1/4 cup pure maple syrup (the darker, the richer the flavor)
• 1 tbsp balsamic vinegar (adds a nice tangy contrast)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the maple syrup and balsamic vinegar until well combined; set aside for glazing.
3. Brush both sides of the beet slices lightly with olive oil and season with salt and pepper.
4. Place the beets on the grill and cook for 5-7 minutes per side, or until you see prominent grill marks and the beets begin to soften.
5. During the last 2 minutes of grilling, brush the tops of the beets with the maple glaze, then flip and glaze the other side for a sticky, caramelized finish.
6. Remove the beets from the grill and let them rest for a couple of minutes before serving to allow the flavors to meld.

Amazingly tender with a perfect balance of sweetness and acidity, these Maple Glazed Grilled Beets are a standout. Try serving them over a bed of arugula with crumbled goat cheese for a refreshing summer salad.

Grilled Beet and Feta Skewers

Creating a vibrant and flavorful dish like Grilled Beet and Feta Skewers is easier than you might think, especially when you follow these straightforward steps. Let’s dive into the process, ensuring even beginners can achieve delicious results.

Ingredients

• 2 medium beets, peeled and cut into 1-inch cubes (for even cooking)
• 1/2 cup feta cheese, cut into 1-inch cubes (for a creamy contrast)
• 2 tbsp olive oil (or any neutral oil, to prevent sticking)
• 1 tbsp balsamic vinegar (adjust to taste, for a tangy glaze)
• 1/2 tsp salt (to enhance flavors)
• 1/4 tsp black pepper (for a slight kick)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s hot enough for a good sear.
2. In a large bowl, toss the beet cubes with olive oil, balsamic vinegar, salt, and pepper until evenly coated.
3. Thread the beet and feta cubes alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the grill. Cook for about 4 minutes per side, or until the beets are tender and slightly charred.
5. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the flavors to meld.

Fresh off the grill, these skewers offer a delightful contrast between the earthy sweetness of the beets and the salty creaminess of the feta. Serve them over a bed of arugula for an extra peppery bite or drizzle with a little extra balsamic glaze for added depth.

Rosemary Infused Grilled Beets

Now, let’s dive into creating a dish that’s as vibrant in flavor as it is in color. Rosemary Infused Grilled Beets are a perfect blend of earthy sweetness and aromatic herbs, making them a standout side or a hearty main for vegetarians.

Ingredients

• 4 medium beets, peeled and sliced into 1/2-inch rounds (uniform slices ensure even cooking)
• 2 tbsp olive oil (or any neutral oil for a milder taste)
• 1 tbsp fresh rosemary, finely chopped (dried can be used in a pinch, but fresh is preferred)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the beet slices with olive oil, rosemary, salt, and pepper until evenly coated. This step is crucial for flavor in every bite.
3. Place the beets directly on the grill grate. Grill for 5-7 minutes per side, or until you see prominent grill marks and the beets are tender when pierced with a fork.
4. Remove the beets from the grill and let them rest for 2 minutes before serving. This allows the flavors to meld beautifully.

You’ll notice the beets have a slightly charred exterior with a tender, juicy interior, offering a delightful contrast. Try serving them over a bed of arugula with a drizzle of balsamic glaze for an elegant presentation.

Grilled Beet and Walnut Pasta

Discover the perfect blend of earthy beets and crunchy walnuts in this Grilled Beet and Walnut Pasta, a dish that brings a delightful twist to your pasta night. Follow these steps to create a meal that’s as nutritious as it is delicious.

Ingredients

• 2 medium beets, peeled and sliced into 1/4-inch rounds (for even grilling)
• 1/2 cup walnuts, chopped (toast for extra flavor)
• 8 oz pasta of choice (penne or fusilli works well)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt and pepper (to taste)

Instructions

1. Preheat your grill to medium-high heat (about 400°F) to ensure the beets cook evenly.
2. Toss the beet slices with 1 tbsp olive oil, salt, and pepper. Grill for 4-5 minutes per side until tender and slightly charred.
3. While the beets grill, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
5. Chop the grilled beets into bite-sized pieces and add them to the skillet along with the walnuts. Stir to combine.
6. Add the drained pasta to the skillet, tossing with the beet and walnut mixture. If needed, add reserved pasta water a little at a time to loosen the sauce.
7. Stir in the Parmesan cheese until melted and evenly distributed. Season with additional salt and pepper if desired.

Perfectly balanced, this pasta offers a creamy texture with a nutty crunch and a sweet, earthy flavor from the beets. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Garlic Herb Grilled Beets

Very few vegetables can match the earthy sweetness of beets, especially when they’re grilled to perfection. Today, we’re diving into a simple yet flavorful recipe that transforms humble beets into a vibrant side dish with just a few ingredients.

Ingredients

• 4 medium beets, peeled and sliced into 1/2-inch rounds (uniform slices ensure even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh garlic offers the best flavor)
• 1 tbsp fresh rosemary, chopped (dried can be used in a pinch)
• 1 tbsp fresh thyme leaves (adjust to taste)
• 1/2 tsp salt (fine sea salt recommended)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the beet slices with olive oil, ensuring each piece is lightly coated for even grilling.
3. Add the minced garlic, rosemary, thyme, salt, and pepper to the beets, mixing gently to distribute the herbs and seasonings evenly.
4. Place the beet slices directly on the grill grate, arranging them in a single layer to allow for proper air circulation and even cooking.
5. Grill for 5-7 minutes on each side, or until the beets are tender and have visible grill marks. Use a spatula to flip them carefully to avoid breaking.
6. Remove the beets from the grill and let them rest for 2 minutes before serving to allow the flavors to meld together.

Expect these Garlic Herb Grilled Beets to have a delightful charred exterior with a tender, juicy interior. The combination of garlic and fresh herbs elevates their natural sweetness, making them a standout side that pairs beautifully with grilled meats or as a topping for salads.

Grilled Beet and Chickpea Hummus

Kickstart your culinary adventure with this vibrant Grilled Beet and Chickpea Hummus, a dish that marries the earthy sweetness of beets with the creamy texture of chickpeas. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 medium beet, peeled and sliced into 1/2-inch rounds (for even grilling)
• 1 can (15 oz) chickpeas, drained and rinsed (reserve liquid for adjusting consistency)
• 2 tbsp tahini (for a nutty flavor)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 1 clove garlic, minced (or more to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp cumin (for a hint of warmth)

Instructions

1. Preheat your grill to medium-high heat (about 400°F) to ensure a good sear on the beets.
2. Brush beet slices lightly with olive oil to prevent sticking and grill for 4-5 minutes per side, until tender and slightly charred.
3. Let the grilled beets cool for 5 minutes, then roughly chop to facilitate blending.
4. In a food processor, combine the grilled beets, chickpeas, tahini, lemon juice, garlic, salt, and cumin. Blend until smooth, scraping down the sides as needed.
5. With the processor running, slowly drizzle in the olive oil until the hummus reaches your desired consistency. Tip: Use the reserved chickpea liquid for a lighter texture.
6. Taste and adjust seasoning, adding more salt or lemon juice if needed. Tip: For a smoother hummus, blend for an additional minute.
7. Transfer the hummus to a serving bowl and let it sit for 10 minutes to allow the flavors to meld. Tip: Drizzle with olive oil and sprinkle with cumin before serving for an extra flavor boost.

Silky smooth with a vibrant pink hue, this Grilled Beet and Chickpea Hummus offers a delightful contrast of sweet and savory flavors. Serve it with warm pita bread or as a colorful spread on sandwiches for a nutritious twist.

Grilled Beet and Avocado Toast

Creating a vibrant and nutritious dish starts with understanding the basics, and this Grilled Beet and Avocado Toast is no exception. Carefully selecting fresh ingredients and following each step methodically will ensure a delicious outcome every time.

Ingredients

• 1 medium beet, peeled and sliced into 1/4-inch rounds (for even grilling)
• 1 ripe avocado, mashed (choose one that yields slightly to pressure)
• 2 slices of whole grain bread (or your preferred bread for toasting)
• 1 tbsp olive oil (or any neutral oil for brushing)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp balsamic glaze (for drizzling, optional)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F) to ensure even cooking.
2. Brush both sides of the beet slices lightly with olive oil to prevent sticking and enhance flavor.
3. Grill the beet slices for 4-5 minutes on each side, or until grill marks appear and they are tender when pierced with a fork.
4. While the beets are grilling, toast the bread slices until golden and crisp, about 2-3 minutes in a toaster or on a grill.
5. Spread the mashed avocado evenly on the toasted bread slices, seasoning with salt and pepper to taste.
6. Arrange the grilled beet slices on top of the avocado toast, overlapping slightly for a visually appealing presentation.
7. Drizzle with balsamic glaze for an extra layer of flavor, if desired.

This dish offers a delightful contrast between the creamy avocado and the earthy, slightly charred beets, making it a perfect balance of flavors and textures. Try serving it with a side of mixed greens for a complete meal or as a standout appetizer at your next gathering.

Conclusion

Beets on the grill are a game-changer, offering a smoky sweetness that’s hard to resist. Our roundup of 14 delicious recipes showcases the versatility of this vibrant veggie, perfect for your next BBQ. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the beet love by pinning this article on Pinterest. Happy grilling!