BBQed Beets
4 medium beets, rinsed and trimmed
6 tablespoons bottled raspberry vinaigrette (90ml
1 teaspoon fresh tarragon, minced (5ml)
1 tablespoon olive oil (15ml)
Partially boil the beets in a pot of boiling water (for approximately 15 minutes). They should be a bit firm. Cool and peel beets. Slice the beets into 1 inch thick rounds and set aside.
Pour the raspberry vinaigrette into a bowl and mix in the fresh tarragon.
Preheat the barbecue to low heat 250°F/125°C.
Using a brush, apply the raspberry dressing to the beets.
Oil the grill. Place the beets on the grill. Cook for 2 minutes per side.
Remove the finished beets from the grill and serve.
Yield: Serves 4
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