These grilled beets with goat cheese are a simple salad of tender, earthy beets that are gently grilled in a foil packet, tossed with a bright dressing, and topped with creamy cheese.
I'm all for raw veggie trays when camping for their simplicity and zero effort. But every once in a while it's fun to change it up. And what better way to do it than with a healthy dish of tender grilled beets tossed in tangy lemon vinaigrette and topped with creamy goat cheese?
If you're thinking that this is bordering on "too fancy for camping", I hear you. It also makes a stunning side dish to grilled bacon-wrapped pork tenderloin, or try it at Thanksgiving alongside this Dutch oven turkey breast.
Why This Recipe is Great for Camping
- It's made in a foil packet so there is no messy clean-up required.
- You can grill the beets on a portable grill or over hot coals on your campfire.
- The dressing for the beets can be prepared ahead of time and stashed in your cooler.
- It's a healthy, satisfying side dish that's perfect alongside any grilled meats, poultry, or fish.
Ingredients and Substitutions
- Beets--I prefer baby beets for this recipe as they are sweet and the skin sort of melts away during cooking, but you can use large beets. Just be sure to cut them into similarly sized pieces so that they cook evenly.
- Lemon thyme vinaigrette--This is an easy homemade dressing that's perfect for brightening up the grilled beet salad.
- Goat cheese--The creamy richness of goat cheese pairs beautifully with earthy beets and should not be skipped. You can use flavored goat cheese if you prefer.
- Cut the beets into 1 to 2-inch pieces and place on a large sheet of aluminum foil.
- Drizzle with olive oil and season with salt and pepper.
- Fold up the foil packet, enclosing the beets.
- Grill the beets until tender. Open the foil pack and drizzle with lemon thyme vinaigrette. Transfer to a bowl and top with goat cheese and fresh mint, if using.
No. As long as you've given your beets a good scrub, there is nothing wrong with eating the skin. It's got some good-for-you vitamins in it, so if it doesn't bother you, I recommend you leave it on.
I love using baby beets for this recipe as the skin isn't even noticeable. If you're using large beets and want to remove the skin, peel it with a vegetable peeler before cutting the beets into pieces.
If you're heading out camping, or even if you're not, and you just want to get ahead, you can prepare the vinaigrette dressing up to 1 week before using it. You can also grill the beets for up to 3 days before serving. Store them in a sealed container and toss them with the vinaigrette and cheese just before serving.
These grilled beets are fantastic alongside any type of grilled meat, poultry, or fish. Try it with grilled salmon kabobs or grilled steak.
Tips and Troubleshooting
- The grilled beet salad with goat cheese can be served warm or at room temperature.
- Add your goat cheese just before serving as the the color of the beets will quickly stain the cheese.
- To keep dishes to a minimum, feel free to add the dressing and cheese directly to the foil packet after grilling and dig in.
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Tried This Recipe?
Grilled Beets with Goat Cheese
- 1 pound beets cut into 1 ½-inch pieces
- 2 teaspoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons lemon thyme vinaigrette
- ⅓ cup crumbled goat cheese
- Fresh mint optional
- Preheat the grill to medium (400°F), or prepare a bed of hot coals in a campfire.
- Place the beets on a large sheet of heavy-duty aluminum foil.
- Drizzle with olive oil and season with salt and pepper, to taste.
- Fold up the sides and ends of the foil to create a pouch.
- Place the foil packet on the grill or over the hot coals and cook until the beets are tender, about 30 minutes.
- Remove from the heat and carefully open the foil packet to let the steam escape. Let the beets cool for 5 minutes, then drizzle with the lemon thyme vinaigrette.
- Transfer the beets to a bowl and top with goat cheese and mint, if using, just before serving. The salad can be served warm or at room temperature.
- Hold the cheese--Add your goat cheese just before serving as the color of the beets will quickly stain the cheese.
- Keep it simple--To keep dishes to a minimum, feel free to add the dressing and cheese directly to the foil packet after grilling and dig in.
- Get ahead--The beets can be grilled up to 3 days before serving and the vinaigrette can be made up to 1 week before using.