Servings: six to eight.
Grilling the beets in a foil packet with garlic, beer, and fresh thyme infuses them with extra flavor.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.