I grilled beets for the first time at a summer cookout where the host wrapped them in foil with olive oil and set them on the grate next to the burgers. Forty-five minutes later, the beets were tender, sweet, and smoky. Peeled, sliced, and tossed with four cups of fresh arugula and a drizzle of truffle balsamic glaze. That was the whole salad.
The truffle balsamic glaze is where the luxury is. It smells like a forest floor and tastes sweet, acidic, and earthy. A quarter cup drizzled over the warm beets and the peppery arugula turns three ingredients into something that feels like a restaurant dish. Skip a cheap truffle-glaze substitute if you can; the imitation ones taste more like liquid smoke than truffle.
Tips for Grilling Beets
Wrap in foil with olive oil
Wash and trim the beets. Drizzle with olive oil, season with salt and pepper, and wrap tightly in aluminium foil.
Grill for about forty-five minutes over medium-high heat. They are done when a knife slides through the centre with no resistance.
Peel while still warm
The skin slips off warm beets easily. Let them cool just enough to handle, then rub the skin off with a paper towel.
Slice into rounds or wedges. The warm beets absorb the balsamic glaze better than cold.
Grilled Beet and Arugula Salad
- Total Time: 70 minutes
- Yield: 4 servings
Description
Foil-grilled beets tossed with peppery arugula and finished with a drizzle of truffle balsamic glaze — three ingredients, one big flavour.
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups fresh arugula
- 1/4 cup truffle balsamic glaze
Instructions
- Preheat your grill to medium-high heat.
- Wash and trim the beets, then wrap them in aluminum foil with a drizzle of olive oil, salt, and pepper.
- Place the wrapped beets on the grill and cook for about 45 minutes, or until tender.
- Remove the beets from the grill, let them cool slightly, then peel and slice them.
- In a large bowl, toss the arugula with the sliced beets.
- Drizzle with truffle balsamic glaze before serving.
Notes
- Grill the beets, wrapped, over medium-high heat until a knife slides through the center with no resistance, about forty-five minutes.
- Peel the beets while they are still warm. The skin slips off easily; once they cool it clings.
- Do not skip the foil. Beets grilled directly on the grate dry out before they’re tender all the way through.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 200
- Fat: 7
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
- Cholesterol: 0 mg
Frequently Asked Questions
What is truffle balsamic glaze?
Balsamic glaze infused with truffle flavour. Available at specialty food stores. Regular balsamic glaze works if you cannot find it. The truffle adds an earthy, mushroomy note.
Can I roast the beets instead?
Yes. Wrap in foil and roast at 400°F (200°C) for forty-five to sixty minutes. The result is similar but without the smoky flavour from the grill.
Can I add cheese?
Crumbled goat cheese is the most common addition to beet and arugula salads. It adds creaminess and tang. The recipe is vegan as written, so skip the cheese if keeping it vegan.
