Swingin’ Door’s grilled beats.
Makes about 4 side-dish servings
2 pounds beets (see note)
Marinade (see note):
2 minced garlic cloves
1 teaspoon kosher salt
2 teaspoons Dijon mustard
1⁄4 cup apple cider vinegar
2 teaspoons maple syrup
2 teaspoons fresh lemon juice
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup extra-virgin olive oil
For beets: Trim greens and roots from beets, place in a pot large enough to cover with 4 inches of water and bring to a boil.
Reduce heat and simmer 30 to 60 minutes (depending on size), just until a toothpick slides into the flesh easily. Do not overcook.
While beets are cooking, make the marinade. For marinade: In a large mixing bowl, whisk together all ingredients.
Remove beets from heat, drain and shock in an ice bath. Once cooled, rub or peel all skin from beets.
Slice beets into uniform sizes that are 12⁄ to 34⁄ inch thick. Keep in mind you don’t want them to be small enough to fall through the grill grate.
Add sliced beets to marinade and refrigerate overnight.
To finish: When ready to eat, drain off marinade and discard. Place beets directly on a charcoal grill over medium heat. Watch out for flame-ups. Sear 2 minutes on each side and then remove and serve immediately.
Notes: Choose large beets for easier grilling.
Tester found she needed to increase the marinade amount by 50% to cover the beets.