Grilled Beets with Raspberry-Thyme Glaze
A natural match for our 2017 Pinot Noir, Bien Nacido.
- 2 pounds beets, scrubbed well
- Olive oil
- Sea salt
- ½ cup seedless raspberry jam
- 1 tablespoon raspberry vinegar or red-wine vinegar
- 1 pint fresh raspberries, divided
- 2 teaspoons fresh thyme, plus more for garnish
- Toasted walnut oil
- Goat cheese
Heat a charcoal or gas grill on medium heat. If the grill is too hot, the beets will burn before they cook through.
Brush the beets lightly with olive oil, place on the grill, and sprinkle lightly with salt. If using a gas grill, close the cover and cook 8 to 10 minutes. Turn the beets over and continue cooking until the beets are tender and slightly charred, another 8 minutes or so. Cooking time may vary depending on the size of your beets.
While beets are grilling, stir together jam and vinegar in a small saucepan. Add in half the fresh berries, stir, and warm through for about 3 minutes, breaking up the raspberries into the glaze. Stir in thyme and set aside.
Once the beets are grilled, serve them warm or at room temperature, drizzled with the raspberry-thyme glaze, walnut oil, and a chunk of tangy goat cheese, which pairs well with the earthy and smoky roots.
Scatter the remaining fresh berries on top. Serve with a glass of 2017 Pinot Noir, Bien Nacido and enjoy!
Chef’s Note: Gather a variety of beets—various colors and sizes. Small beets are young and tender enough that you don’t need to peel them. If you’re using medium or large beets, I recommend peeling and slicing them.
This dish is a great opportunity to use nut oils—toasted walnut oil or hazelnut oil—since they so perfectly complement the flavor of grilled beets.
By Chef Robin Goldstein, from her book, A Taste of Ojai: Flavors of the Valley. Photo by Andrea Russell.