Idahoan Grilled Beets Recipe

Grilled Beets with Feta and a Balsamic-Honey Drizzle

Summer is in full swing and I found some amazing local ingredients at the market to make this grilled beet salad!

[ingredients]

My 100% Local Ingredients
My beets are from True Roots Organics, my feta is from Ballard Family Dairy, the honey is from Matthews Family Farm, my balsamic and olive oil are from Olivin, my Idahoan Seasoning is made by me, and the oregano is from my garden!
Tools
I am using a grill pan, my favorite little hand mandoline by Oxo, a knife, cutting board, measuring spoons/cups, a mixing bowl, cutting board and a Molly’s Mills Grinder.
Trim and Chop
Trim up the beets and give the oregano a rough chop.
Slice the Beets
Use the mandoline to slice the beets. I used the thickest setting which is about 1/4″ thick. Keep the two colors separate, otherwise the golden ones will get stained by the red ones.
Toss the golden beets in 1 tablespoon olive oil, 1/2″ tablespoon of freshly ground Idahoan Seasoning, and a pinch of the fresh oregano.
Repeat with the Red Beets
Repeat the step with the red beets.
Arrange onto the Grill Pan
Arrange the beets onto the grill pan and place on a grill that is about 350 degrees. Keep an eye on them and turn them when the bottom starts to get golden which took about 8 minutes for mine.
Honey & Balsamic Drizzle
While the beets are cooking combine 1 tablespoon balsamic vinegar with 1 tablespoon of honey.
Idahoan Grilled Beets Recipe
Transfer the beets to a plate, top with the feta, the remaining fresh oregano and drizzle with the honey-balsamic mix. Then enjoy! This is good served hot but also still tasty at room temp.

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