Grilled Beets In Rosemary Vinegar Recipes

Steps:

• 1.In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes. 2.Preheat an outdoor grill for high heat, and lightly oil grate. 3.Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender. 4.Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.

Steps:

• In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
• Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.

Steps:

• In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Steps:

• 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!