Preparation

• 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. (You can substitute a parchment roasting bag for the foil if your grill is large enough that it can be placed completely away from the flames. Just put the beets in the bag and fold the end over several times to close).

  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.