Canadian-Style Fire Roasted Beets with Whipped Goat Cheese

Introduction

There is something undeniably magical about roasting root vegetables over an open fire. The intense heat transforms earthy beets into tender, caramelized gems that capture the essence of outdoor cooking. In this Canadian-inspired recipe, we elevate the humble beet by pairing it with the distinct sweetness of pure maple syrup and the tang of creamy goat cheese. Cooking this on the Arteflame grill adds a layer of smokiness you simply cannot replicate in a standard kitchen oven, turning a simple side dish into a showstopper.

Whether you are hosting a summer barbecue or looking for a comforting autumn side dish, these fire-roasted beets offer a sophisticated balance of savory, sweet, and smoky flavors. The high heat of the flat top sear locks in moisture while the open fire contributes a rustic char. This dish is not only visually stunning with its vibrant colors but also packed with nutrients, making it a healthy indulgence that will impress even the most skeptical vegetable eaters.

Ingredients

The Produce

• 6 medium beets (red, golden, or a mix), scrubbed clean and cut into wedges
• 2 cups fresh arugula or mixed baby greens (for plating)
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh chives, chopped

The Glaze & Toppings

• 3 tbsp olive oil, divided
• 1/4 cup pure Canadian maple syrup
• 2 tbsp balsamic vinegar
• 4 oz soft goat cheese (chèvre), crumbled or whipped
• 1/3 cup pecans or walnuts, roughly chopped and toasted
• Sea salt and freshly ground black pepper to taste

Instructions

Step 1: Fire Up the Grill

1. Begin by building a fire in the center of your Arteflame grill. You want to establish a mature fire with a hot center and a medium-hot outer ring on the flat cooktop.
2. Allow the grill grates and the plancha (flat top) to heat up for about 15-20 minutes.
3. Lightly oil the flat cooktop with a high-smoke point oil to prepare the surface for the beets.

Step 2: Prepare and Sear the Beets

1. Toss the beet wedges in a bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
2. Place the beets directly onto the flat cooktop. Start them closer to the center to get a good sear, cooking for about 3-5 minutes per side until a golden-brown crust forms.
3. Move the beets further out to the cooler edge of the flat top to finish roasting. This allows the inside to become tender without burning the outside. Cook for another 10-15 minutes, testing for tenderness with a fork.

Step 3: Glaze with Maple

1. While the beets are finishing on the outer ring, drizzle the maple syrup and balsamic vinegar directly over them.
2. Toss the beets using a spatula to ensure they are fully coated in the bubbling glaze. The heat will caramelize the sugars rapidly, so keep them moving for 1-2 minutes until sticky and glossy.
3. Remove the beets from the grill immediately to prevent the sugar from burning.

Step 4: Plating and Serving

1. Arrange a bed of fresh arugula on a serving platter.
2. Pile the hot, glazed beets on top of the greens, allowing the heat to slightly wilt the arugula.
3. Generously crumble the goat cheese over the warm beets so it begins to soften and melt slightly.
4. Sprinkle with toasted nuts, fresh thyme, and chives. Serve immediately.

Tips

To achieve the perfect texture, try to choose beets that are roughly the same size so they cook evenly. If you are pressed for time, you can par-boil the beets for ten minutes before slicing and finishing them on the grill; this cuts the grilling time in half while still allowing that delicious char to develop. When using the Arteflame, remember that heat management is key. Start the beets closer to the center to get a hard sear, then move them to the outer ring to roast gently until tender. Don’t worry about peeling them beforehand; if scrubbed well, the charred skins add a delightful rustic texture and extra smoky flavor. Finally, toast your nuts directly on the flat top for a minute while the beets cook for an extra layer of flavor.

Variations

You can easily customize this dish to suit the season or your pantry staples. The versatility of root vegetables allows for creative swaps that keep this recipe fresh and exciting every time you fire up the grill. Here are a few favorite twists on the classic recipe:

• Golden Sun: Use golden beets and orange zest for a milder, sunnier flavor profile that looks beautiful on the plate.
• The Greek Twist: Swap maple syrup for honey and goat cheese for feta, adding oregano instead of thyme.
• Spicy Kick: Add a pinch of cayenne pepper or red chili flakes to the maple glaze for a sweet heat combination.
• Root Medley: Mix carrots and parsnips in with the beets for a full root vegetable roast.
• Herb Garden: Replace thyme with fresh dill and mint for a cooling contrast to the hot beets.

Best pairings

These fire-roasted beets are robust enough to stand up to heavy proteins but elegant enough to accompany lighter fare. They are the ultimate side dish for a reverse-seared ribeye steak, as the earthy sweetness of the beets cuts through the richness of the beef fat. They also pair beautifully with cedar-plank salmon, bridging the gap between the smokiness of the fish and the freshness of the greens. For a vegetarian main, serve these atop a warm grain salad made of quinoa or farro to create a hearty bowl. A glass of Pinot Noir or a crisp Chardonnay complements the goat cheese and maple glaze perfectly, rounding out a memorable dining experience.

Conclusion

This recipe is more than just a side dish; it is a celebration of fire cooking and fresh ingredients. The combination of the hot, sugar-glazed beets and the cool, creamy goat cheese creates a textural and flavor contrast that is truly addictive. By using your Arteflame grill, you turn a simple vegetable preparation into a culinary event that engages all the senses. We hope this Canadian-style dish finds a permanent spot in your outdoor cooking rotation, bringing warmth and flavor to your table regardless of the season. Gather your friends, light the fire, and enjoy the rustic elegance of roasted beets done right.