How to Marinate and Grill Beets

• Rinse raw beets with Cold Water and scrub down with a vegetable brush.
• Slice tops off beets and bottom root, taking care not to remove too much of the actual vegetable.
• Slice beets (not too thin!) into about 5-6 pieces (depending on size of beet) and set aside.
• In a mixing bowl, add 1/3rd cup Balsamic Vinegar, sliced garlic cloves, and 1 tsp herb seasoning to a bowl. Whisk to combine.
• Place sliced beets into marinade and set aside for 15 minutes, rotating half way through so beets get marinade on both sides.
• While beets are marinating, take one large sprig of fresh Rosemary, remove leaves and chop.
• Heat grill to medium heat.
• Pull out three large square of aluminum foil. Spray with nonstick cooking spray.
• Using tongs, divide beets into the foil evenly, sprinkle freshly diced rosemary on top of beets and drizzle with a bit of olive oil.
• Seal foil on all sides. NOTE: Make sure to completely seal up the sides so no steam escapes, as this is important to softening and cooking through beets.
• Place foil packets on grill and close lid.
• Heat beets (in foil packet) over grill for about 20-22 minutes until fork tender but not mushy.
• Remove from heat and open foil packets carefully (note hot steam!).
• Dice down beets into chunks and serve with any extra marinade on the side. Sprinkle with additional fresh Rosemary if you like.