Beetroot on the barbecue: a great alternative to meat

JP McMahon: As a country, we’ve moved firmly beyond those jars of pickled sliced beetroots


At about the age of 10 or 12, I consumed a whole jar of pickled beetroot. Not thinking very much about it, I went about my day. That night, when I went to the bathroom, I discovered that my urine was a red. Upon telling my father, he went into a complete panic, telling me that we had to go straight to Beaumont Hospital.

On our way out the door, I relayed to him about eating the jar of beetroot. He stopped in his tracks and laughed and told me to go back to doing whatever I was doing. I don’t know if my father remembers this incident but any time I eat pickled beetroot, I have a little laugh to myself.

As a country, I think we’ve moved firmly beyond those jars of pickled sliced beetroots, but I still feel they are an underutilised vegetable in our seasonal repertoire. As a country, I think it’s time we moved beyond the beetroot and goat’s cheese salad.

August is the month for the last of the summer or the first of the autumn barbecues (depending what season you feel the month resides in). Beetroot, alongside mushrooms, has always been a great alternative to meat when it comes to barbecues. But to achieve that charred taste, we need to inject some flavours into those sweet beets.

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We produce some great balsamic vinegars in Ireland. Two of my favourites are from High Bank Orchard in Co Kilkenny and Wildwood Vinegars in Co Mayo. Because of its age, balsamic vinegar adds depth of flavour to barbecued beetroot.

How to make barbecued beetroot

Take four large beetroot and lay on a large piece of thin foil. Dress with oil, sea salt and fresh thyme and then wrap the foil over the beetroot.

Bake for an hour at 180 degrees. Remove from the oven and allow to cool. Peel and slice into thick rounds.

Dress the rounds with olive oil and balsamic vinegar of choice. Barbecue on a high heat until nicely charred on both sides, brushing with a little more balsamic to finish.