Fire-Roasted Beets & Goat Cheese (Canadian Style) | Arteflame

Introduction

There is something primal and deeply satisfying about cooking over an open fire, especially when the crisp air calls for warm, earthy flavors. These Fire-Roasted Beets are a love letter to Canadian cuisine, combining the rustic char of the grill with the sticky sweetness of pure maple syrup. The aroma of caramelizing sugars mixing with woodsmoke is enough to draw anyone to the backyard, promising a dish that is as comforting as it is elegant.

Why I Love This Dish

I adore this recipe because it transforms a humble root vegetable into the star of the show. The Arteflame grill creates a unique dual-texture experience: the high heat of the center sear locks in moisture, while the cooler outer ring tenderizes the beets perfectly. It is the ultimate balance of savory, sweet, and tangy, thanks to the creamy goat cheese finish. It looks like a restaurant-quality plate but feels delightfully rustic to prepare.

Tips for Success

• Watch the Sugar: Maple syrup burns quickly on the plancha. Keep the beets moving constantly once you add the glaze to create a sticky coating without developing a bitter char.
• Even Sizing: Cut your beet wedges into uniform sizes so they roast at the same rate, preventing some from being raw while others are overcooked.

Ingredient Substitutions

If you aren’t a fan of goat cheese, crumbled feta provides a great salty alternative that holds up well to the heat. For a vegan version, simply skip the cheese or use a dairy-free almond ricotta to keep that creamy element.

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.