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A bowl of grilled beets with crumbled goat cheese and fresh mint.

Grilled Beets with Goat Cheese

A woman's face.Angie Zoobkoff
An easy, healthy, side dish of tender grilled beets and creamy goat cheese with a bright and tangy lemon dressing.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 186 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1 portionCalories: 186kcalCarbohydrates: 11gProtein: 8gFat: 13gCholesterol: 22mgFiber: 2gSugar: 9g
Keyword beet salad, grilled vegetables, grilling vegetables, salad with goat cheese
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