When I went to the Farmer’s Market this week I picked up a bunch of beets. Included were three different types; regular red beet, a golden beet, and a chioggia beet. So I took them home and grilled them!
Before I did anything, I grated some of the larger chiogga beet raw. I’ll set that aside and use it in a salad. I love raw beet! Then I slathered them with olive oil, rubbing it around with my hands.
Off to the grill, cooking until the outside was charred. Beets have a pretty thick skin, so charring the outside only burns the skin you’ll be removing anyway.
After they cooled, I ran them under cold water and rubbed the charred skin off with my hands. It comes off pretty easy.
Then I sliced them up, chilled them, and served them as a side dish (well, after I sampled a few pieces first!). They had that wonderful beet flavor with just a hint of smoke from the grill. No seasoning needed!