Recipe courtesy of John Harris
Save Recipe Print
Total:
1 hr 50 min
Prep:
10 min
Inactive:
1 hr
Cook:
40 min
Yield:
4 to 8 servings
Level:
Intermediate

Ingredients

Marinade:
Vinaigrette:

Directions

Preheat a grill.

Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold.

To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.

For the vinaigrette add all the ingredients and the walnut butter. Whisk well.

To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Grilled Beets with Goat's Cheese and Walnuts

Recipe courtesy of John Harris|John Harris

Grilled Flatiron Steaks with Kale and Beet Risotto

Recipe courtesy of James Holmes

Napoleon of Beets and Herb Goat Cheese with Grilled Asparagus

Recipe courtesy of Erica Miller

Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree

Recipe courtesy of Michael Symon

Browse Reviews By Keyword