Charcoal Roasted Beets and Red Onions
Bring the rich, earthy flavors of the grill to your table with this Charcoal Roasted Beets and Red Onions recipe. Perfectly caramelized and infused with smoky depth, these tender vegetables are roasted in foil packets over glowing coals for a rustic yet elegant dish. Fresh thyme, olive oil, and a drizzle of balsamic glaze elevate the natural sweetness of the beets and red onions, creating a flavor-packed side dish that's both simple and sophisticated. Whether you’re hosting a summer barbecue or seeking a unique complement to your favorite main course, this recipe is a show-stopping celebration of seasonal produce. Ready in just over an hour, it’s a fuss-free, vegan-friendly crowd-pleaser that pairs beautifully with everything from grilled meats to hearty salads.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Beets
- 2 medium Red onions
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Balsamic glaze
- 2 sheets Aluminum foil
Instructions
Preheat your charcoal grill to medium heat, ensuring the coals are white-hot and evenly distributed.
Peel the beets using a vegetable peeler and rinse them under cold water. Trim off both ends and cut into 1-inch wedges.
Peel the red onions and cut them into thick wedges, ensuring the root end stays intact to hold the pieces together.
Place the beet wedges on one sheet of aluminum foil and the onion wedges on another sheet of aluminum foil.
Drizzle 1 tablespoon of olive oil over each sheet of vegetables, then sprinkle with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of fresh thyme on each foil sheet.
Tightly wrap the foil around the vegetables, creating two sealed packets. Ensure there are no exposed edges to prevent juices from leaking during roasting.
Place the foil packets directly on the grill grate over indirect heat. Cover the grill and allow the vegetables to roast for 50-60 minutes, turning the packets halfway through for even cooking.
Carefully remove the packets from the grill using tongs and let them rest for 5-10 minutes before opening to release the steam.
Transfer the roasted beets and onions to a serving platter. Drizzle with balsamic glaze for an extra layer of flavor.
Serve warm as a side dish or enjoy at room temperature!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 59.1 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
