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Grilled Beets with Dilled Cucumbers

  • prep: 20 mins
    total time: 1 hour 5 mins
  • servings: 4

Ingredients

  • 2 pounds beets, trimmed
  • 1/2 cup ice
  • 1 tablespoon canola oil
  • 1 tablespoon plus 2 teaspoons white-wine vinegar
  • Salt and pepper
  • 1/2 English cucumber, halved and thinly sliced
  • 2 tablespoons sour cream
  • 1 tablespoon chopped fresh dill

Directions

  1. Step 1

    Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.

  2. Step 2

    Rub off skins with paper towel. Cut beets into wedges. Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.

  3. Step 3

    In another bowl, toss cucumber slices with sour cream, dill, and remaining 2 teaspoons vinegar; season with salt and pepper.

  4. Step 4

    Place beets on platter; top with cucumbers.

Source
Everyday Food, July/August 2003

Reviews (1)

  • 26 Jun, 2009

    This took a LONG time, over an hour, for these beets to cook, but worth the wait! Very tender yet firm and the sauce is a great pairing.