Servings: six to eight.
Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor.
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In a large bowl, toss the beets and garlic with the ale, oil, thyme, and 2 Tbs. salt. Transfer to a large square of heavy-duty aluminum foil and seal into a packet.
Prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat. Grill the packet over the cool zone of the grill until the beets are completely tender when pierced with a paring knife, about 3 hours. (Alternatively, roast the beets in a 300°F oven for 3 to 3-1/2 hours.)
Remove the beets from the foil, peel them, and cut them into quarters. (Discard the garlic.) Transfer the beets to a serving bowl or platter.
In a small bowl, mix the crème fraîche and lemon juice. Season to taste with salt. Serve the beets warm or at room temperature with the lemon crème fraîche dip on the side.
Make Ahead Tips
The beets can be grilled a day ahead. Refrigerate and return to room temperature before serving.
These are amazing. We often double the recipe so that we have extra to use through out the week. Our new favorite salad is to add the sliced beets to bib lettuce along with goat cheese and drizzle it with homemade lemon-thyme dressing (1 part fresh lemon juice, 2 parts oil, a squeeze of mustard, pinch of salt, fresh cracked pepper and some chopped fresh thyme). Delicious!!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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