Grilled Beets w/ Strawberry Vinaigrette

We got some golden beets from from a local farm, so we decided to add another summer beet recipe for you all. This time we’re firing up the grill! We grilled both golden and red beets and tossed them with goat cheese crumbles and fresh tarragon, then finished them with a drizzle of our homemade strawberry vinaigrette. This recipe can’t be beet (insert laughing emoji) so make sure to try it and let us know what you think!

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Ready in 1 hour; Serves 4-6 as a side

To make this recipe you’ll need:


  • 1 pound red and/or golden beets, peeled
  • 1 tablespoon olive oil
  • ¼ cup goat cheese
  • 1 teaspoon fresh tarragon, minced

Strawberry Vinaigrette

  • ½ cup strawberries, stems removed
  • ½ teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon dijon mustard
  • 1 tablespoon olive oil
  • Salt & pepper to taste

Preheat the grill to 450℉. 

Keeping the beets whole, place them on a sheet of foil. Drizzle the olive oil over the beets, making sure to evenly coat them so they don’t stick to the foil while cooking. Seal the foil at the top and sides to create a packet, and grill for 35 minutes or until the beets are tender when pierced with a fork.

While the beets are cooking, make the strawberry vinaigrette by adding all ingredients to a blender/food processor and blending until smooth. Set aside.

Remove the beets from the foil and let cool for 5 minutes. Cut beets into quarters and place into a medium sized bowl. Add the goat cheese, tarragon, and strawberry vinaigrette, and toss until combined. Serve warm or at room temperature.

Other beet recipes you might like: Red Beet Slaw, Beet Latkes, Roasted Beet Salad with Jalapeño Citrus Vinaigrette

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