Grilled Baby Beets with Raspberry-Thyme Glaze

Grilled Baby Beets with Raspberry-Thyme Glaze

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From: EatingWell Magazine, May 2019

Earthy and smoky have a natural affinity in this colorful and healthy side dish. The beets soften and take on flavor over the heat and then, in the last few minutes, an herby raspberry glaze adds a sweet sheen. A schmear of tangy goat cheese paired with the sweet and savory roots is the final piece of this well-balanced side.

Ingredients 4 servings

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  • ⅓ cup seedless raspberry jam
  • 1 tablespoon raspberry vinegar or red-wine vinegar
  • 1 tablespoon fresh thyme, plus more for garnish
  • 1 pound baby beets, scrubbed and trimmed as desired
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 4 ounces goat cheese, softened
  • Fresh raspberries for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Stir together jam and vinegar in a microwave-safe bowl. Microwave on High for 30 seconds. Stir in thyme.
  3. Leave beets smaller than 1 inch wide whole. If larger, cut lengthwise into 1-inch wedges. Toss the beets in a large bowl with oil, garlic powder and salt.
  4. Grill the beets, turning occasionally, until slightly charred, about 10 minutes. Brush with half of the raspberry glaze and continue to cook until tender, 5 to 10 minutes more.
  5. To serve, spread goat cheese on a platter and top with the beets and remaining glaze. Garnish with thyme and raspberries, if desired.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 217 calories; 10 g fat(5 g sat); 3 g fiber; 27 g carbohydrates; 7 g protein; 105 mcg folate; 13 mg cholesterol; 22 g sugars; 0 g added sugars; 333 IU vitamin A; 5 mg vitamin C; 60 mg calcium; 2 mg iron; 348 mg sodium; 320 mg potassium
  • Nutrition Bonus: Folate (26% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 1 fat, 1 other carbohydrate, ½ high-fat protein

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