Grilled Beets With Moroccan Dressing Recipes

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!

Steps:

• 1. Prepare a charcoal fire or light a gas grill.
• 2. Brush the beets with olive oil and place over medium-low coals. Cook slowly until they can be easily pierced with a fork, an hour to an hour and a half.
• 3. Remove from heat, peel, then cut into thick slices.
• 4. Meanwhile, combine the garlic, onion, tomato, cilantro, cumin, curry powder, vinegar (or lemon), and olive oil. Toss with the beets. Taste for seasoning.
• 5. Serve warm or room temperature.
• 6. NOTE: Canned beets can be substituted. If unsliced, they can be place a few minutes on the grill to pick up some smoky flavor.

Steps:

• Prepare a charcoal fire or preheat a gas grill.
• Brush the beats with olive oil and place over medium-low coals. Cook raw beats slowly over heat until they are easily pierced, 1 to 1 1/2 hours.
• Remove from the barbecue, peel, then cut into thick slices.
• Meanwhile, blend the dressing ingredients. Combine garlic, onion, tomato, cilantro, cumin, curry powder, vinegar and olive oil. Toss with the beets. Taste for seasoning.
• Serve warm or at room temperature.
• Note: Canned beets can be substituted. Either skip first two steps, or place beets on the grill for only about 5 minutes to pick up some of the smoky goodness. Sliced beets should probably not be put on the grill unless you line it with some aluminum foil.

Steps:

• Trim stems from beets.
• Wash well.
• Peel beets and cut into quarters.
• Rub beets well with oil.
• Season with salt and pepper.
• Place on low heat grill.
• Cook til tender and lightly browned.
• Serve warm or cold.

Steps:

• Heat the oven to 400.
• Wash 1 pound beets, wrap each in foil and put on a baking sheet.
• Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
• Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
• When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
• Garnish: Mint.

Steps:

• Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
• Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.