Dutch Grilled Red Beet Steaks with Balsamic Glaze

Introduction

Take your vegetable grilling to the next level with these Dutch Grilled Red Beet Steaks! Thick slices of beetroot are seared to perfection on the Arteflame grill, locking in their natural sweetness while achieving a caramelized, smoky crust. Finished with fresh thyme and a luscious balsamic glaze, these grilled beet steaks make a stunning, flavorful dish. Whether served as a main course or a hearty side, they are perfect for any grilling enthusiast looking for a unique and delicious way to enjoy beets.

Ingredients

• 4 large red beets, peeled and sliced into 1-inch steaks
• 3 tbsp unsalted butter, melted
• 2 tbsp balsamic glaze
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 1 tbsp honey (optional, for extra caramelization)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the oil-soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill surface reaches optimal cooking temperature.

Step 2: Prepare the beet steaks

1. Peel and slice the beets into 1-inch thick rounds.
2. Brush each beet steak with melted butter, ensuring even coverage.
3. Season with salt, pepper, and minced garlic.

Step 3: Grill the beet steaks

1. Place the beet steaks on the flat cooktop, positioning them closer to the center for higher heat.
2. Sear for about 4-5 minutes per side until caramelized grill marks appear.
3. Move the beet steaks to a slightly cooler area of the cooktop and continue grilling until fork-tender, about 10 more minutes.

Step 4: Finish with balsamic glaze and thyme

1. Brush each beet steak with balsamic glaze during the last few minutes of grilling.
2. Sprinkle fresh thyme leaves on top.
3. Allow the glaze to slightly caramelize before removing from the grill.

Step 5: Serve and enjoy

1. Transfer the grilled beet steaks to a serving platter.
2. Drizzle extra balsamic glaze and honey, if desired.
3. Serve immediately while warm.

Tips

• For even cooking, slice the beets as uniformly as possible.
• If you prefer softer beets, wrap them in foil and place them on the griddle before searing.
• Be mindful of the beets’ natural sugars to prevent excessive charring.
• Use a meat thermometer to check doneness—beets should reach around 205°F internally.

Variations

• Smoky Maple Beets: Replace balsamic glaze with maple syrup and add smoked paprika for a deep, smoky flavor.
• Herb Butter Beets: Mix melted butter with rosemary and oregano for a fragrant herbaceous taste.
• Spicy Chipotle Beets: Add a dash of chipotle chili powder for a smoky, spicy kick.
• Cheesy Beet Steaks: Top beet steaks with crumbled goat cheese or feta after grilling.
• Sweet and Savory Beets: Drizzle with honey and a pinch of sea salt for a perfect sweet-salty balance.

Conclusion

These Dutch Grilled Red Beet Steaks are a fantastic way to enjoy a plant-based meal with deep, smoky flavors. The natural sweetness of the beets pairs beautifully with the balsamic glaze, and grilling brings out the best texture and taste. Enjoy this unique and colorful dish at your next cookout, and impress your guests with perfectly seared beet steaks right from your Arteflame grill!

Best pairings

• Grilled garlic butter asparagus
• Warm quinoa and feta salad
• Caramelized onion and goat cheese flatbread
• Roasted walnuts and cranberry couscous
• Chilled cucumber and mint yogurt sauce