Description
Foil-grilled beets tossed with peppery arugula and finished with a drizzle of truffle balsamic glaze — three ingredients, one big flavour.
Ingredients
Units
- 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