Friday Food Files With Molly Watson: Grilled Beets.

Spring beets – with their greens still attached and ready to be cooked on their own – are one of the great deals in spring eating. A two-fer, if you will.

But did you know you can grill beets? You can. And should. You’ll end up with tender sweet insides and lightly caramelized and charred outsides. Drizzle with oil, sprinkle with salt and serve by themselves or with spoonfuls of ricotta or soft, creamy chèvre.


Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
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[ Photo courtesy of Molly Watson. ]

5 Responses to “Friday Food Files With Molly Watson: Grilled Beets.”
  1. Gwen says:

    How did you manage to make beets look tasty? :)

  2. Delores says:

    I love beets! Your grilled beets with goat cheese looks so delicious. Have a beautiful Friday by the Bay!

  3. jenn says:

    wow, i’ve never eaten a beet before, but you better believe they’ll be right along side out tofu next time we grill!


  4. DH says:

    We grill so many vegetables here but never beets…until this coming Sunday, can’t wait to try! I usually peel then roast with high heat then toss with goat cheese and fresh herbs, I can only imagine the depth the grilling will add. thanks for the heads up. Love the two-fer as well- sauteed beet greens are so good,yes!

  5. Christine says:

    I’ve only recently developed a taste for beets, but that looks absolutely divine. I must try that.

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