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Grilled Beets with Dilled Cucumbers


A classic cucumber salad gets new life from the flavor of grilled beets.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 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


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

  4. Place beets on platter; top with cucumbers.

Reviews Add a comment

  • KELSEA84
    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.