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Grilled Beets With Fig Molasses |
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Serves: 4 Print this RecipeIn this recipe, microwave-cooked beets are seared over hot coals for a few minutes to get a delicate charred flavor that is an exciting contrast to the sweet and pungent fig glaze. Serve with grilled fish, poultry, or meat. 6 medium beets (about 2 pounds) Oil for coating the grill rack No-stick spray oil 1/4 cup figs preserves, such as Adriatic Fig Spread, strained 1 tablespoon balsamic vinegar Wash the beets and trim them of greens, stems, and any long taproots. Place the beets in a shallow, microwave-safe casserole or pie plate. Add 1/4 inch of water and cover tightly. Microwave at full power until the largest of the beets are tender, 8 to 10 minutes. Uncover, drain, and allow to cool. Peel the cooled beets by cutting off the stem end and rubbing the skin; it will slip off. If any pieces of skin stick, trim with a small knife. The recipe can be completed up to this point a day ahead, if desired. Heat a charcoal or gas grill to high and coat the grill rack with oil before placing 4 inches from the fire. Cut the beets into thick (about 1/2 inch) slices, and coat with spray oil. Grill the beets until browned, about 3 minutes per side. Mix the fig preserves and vinegar until smooth in a serving bowl. Toss the hot beets with this mixture. Serve immediately. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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