Effective Ways on How to Grill Beets in 2020

Most people are not even aware that beets can be grilled to bring out their earthly sweetness together with the candied coating and smoky flavor. However, for the few who have already known the spirit of vegetables that comes with grilled beets know exactly the ecstasy feeling. And they have definitely experienced the transformative nature that these roots comes with. Their true sweetness becomes magical especially when they are perfectly grilled.

How to Grill Beets

Grilled beets are very delicious and can be served with any other grilled vegetables platter. If you are among the majority who have not boarded the grilled beet train yet, then chances are that you have never even learnt the different ways of grilling them. Below is the step by step procedure on how to grill beets that you can follow to make crunchy and delicious grilled beets with just a few ingredients such as freshly cracked black pepper, kosher salt, olive oil and aluminum foil.

>>> see more: Health Benefits of Beets

  • Prepare and Clean the Grill

Before you even think of starting the grilling process, you should ensure that your grill is sparkling clean. To clean your grill, you can wipe the grill with a clean rag or brush. You can also use the profession grill cleaners to clean the grill before you start the grilling process.

Once you are certain your grill is clean you can sprinkle small amount of olive oil just to ensure your beets won’t stick on the grills and heat the grill for a few minutes. Most professionals prefer the charcoal grills since they infuse the smoky flavor, but there is no harm in using the gas grill.

  •    Prepare your Beets

You then need to prepare your beets. To do this, put your beets in cold running water then scrub off the skin to remove all the cake on dirt. This does not mean you peel the skin of beets. However, remember to cut off the stem about a quarter inch from the beets bottom so that you find it easy to peel them later. Putting the beets on the aluminum foil, sprinkle them with pepper and salt and douse them with a good amount of oil preferably olive oil. Lastly wrap all the beets tightly with the aluminum foil.

  • Grill the Beets Until they Become Tender

To perfectly grill your beets, place the beets wrapped with aluminum foils directly on the grates of your grill. Ensure your grill’s heat is minimum and let the beets heat until they become so tender such that you can easily pierce them with a fork. 

The heating should take at most 30 minutes, but keep in mind that the heating time depends on the size of the your beet. The larger the size the longer it takes to grill and the vice versa. Once you are very certain that the beets are tender, you can then unwrap them carefully and let them cool. You can then remove the skin, if you want.

  • Serve your grilled beets

Finally you can now serve your grilled beets. There are several ways you can serve the grilled beet. First you can serve the grilled beet just as it is. Alternatively you can decide to slice the grilled beets into wedges then you serve. Or lastly you can slice the grilled beats into halves before serving them.

Some people may also decide to do more to the grilled beets before serving it. For instance, you may decide to brush small amount of olive oil on each slice and let them cook in very high heat for about 5 minutes. This process is perfect and important as it will make your beets to boost their caramelized flavor. Moreover it will make your beets to have very beautiful grill marks.

Conclusion

It is important to always note that if you use foil to wrap the beets, you can still get the same results as steaming them or roasting them on the grill. But the results can never be the same as grilling them. If you have not fallen in love with grilled beets yet, you will definitely after trying out this recipe. Follow through this process carefully and you will realize the smoky sweetening power that comes from true grilling. You can also turn the grilled beets into sandwich toppers, salad and appetizers among others.

Thanks! theclutchguide

spaghetti squash pizza crust

spaghetti squash pizza crust

Oh! Update on Oktoberfest…I was talking about it for long enough. Has any of you been? It’s crazy. First, we drove to Garmisch and stayed at Edelweiss the military hotel. It is SO pretty there, I really liked it. We saw a little of the town and went to eat at a Thai/Indian restaurant. I’m not sure what they were exactly, but they had a random mix on the menu. I had this pumpkin saffron soup and potato crusted cod, but I pulled the potato off lol. It was really good. I also got one of those Dirndl tops to wear to Oktoberfest. We ended up driving to Munich from our hotel because the train took too long.

We got there and spent a good 20-25 minutes looking for a place to park. Then we get into Oktoberfest, and it was packed with millions of people we could barely move around. It is definitely not stroller friendly. People had their kids in strollers or on their shoulders, and it was just a hassle. Everything had an incredibly long line, but we ended up getting the typical fest food (sausage, pork, beefsteak etc) and walked around a bit trying to dodge the throw up on the ground. In other words, after 2 hours we left lol. It was cool to actually go and say I have been there…but the highlight of the weekend was Garmisch. If I ever went to Oktoberfest again, it would be just with my husband no kids. We cant go next year because he will be deployed  (hopefully it get’s cancelled…pray! I want him to stay lol) 

Ok enough about that. I have officially made Beef with Coconut SaffronChipotle’s Barbacoa, Eggplant Crust and now I have made Spaghetti Squash Crust!! Like I said in my other pizza post, my husband has only had cauliflower crust because while I was doing all my experimenting, he was in Korea. He loved the pizzas I made tonight…the zucchini and spaghetti squash. I am glad he liked it as much as he did, now we don’t have to order pizza when they are in the mood for that. Yay!

spaghetti squash pizza crust recipe

Ingredients

  • 1 spaghetti squash
  • 2 egg whites
  • 1/2 tsp salt tsp pepper
  • 1/4 tsp cayenne1 tsp oregano
  • 1 Tbsp coconut flour
  • 2 Tbsp almond flour

Toppings I used:

  • 1 cup mozzarella cheese
  • 20 pepperoni
  • 1/4 red pepper, sliced thin
  • 1/4 yellow pepper, sliced thin
  • 8 mushrooms, sliced thin
  • 1/2 cup Marinara Sauce

Directions

Preheat your oven to 375 degrees.

Cut your spaghetti squash in half, and place in a microwave safe bowl covered with plastic wrap. Microwave on medium-high heat for about 15 minutes until the outside shell feels tender.

Scrape the spaghetti squash out of the shell, and place in a cheese cloth or clean kitchen towel. Squeeze as much water out as you can.

Place the squash in a bowl, and add the rest of your ingredients. Mix together until combined.

Line your pizza pan or pizza stone with a silicone baking mat or parchment paper, and smear on a little coconut oil. You need to do this so it doesn’t stick.

Press the mixture flat onto the pan so it is about 1/4″ thick, if it is too thick it will fall apart. Smooth the crust out with a spatula.

Place in the oven and cook for about 20 minutes until it starts to get golden brown.

Remove from the oven and flip the crust over, and bake for another 15 minutes.

Remove from the oven and add your sauce and toppings, then put back in the oven for about 10 minutes until the cheese is melted.

Recipe makes 16 square slices

Each slice has 1.37 carbs

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Not Chipotle’s Barbacoa Bowl

So I was debating…do I post it? Do I not? I wasn’t sure because it wasn’t daylight outside and I want a better set up and photo…but whatever who cares about that, this was super good. Please note as well, I load up my plates for photos…or the image is zoomed in with a small bowl….not eating ginormous portions over here lol.

Anyways, today my friend and I went to Rothenburg (Germany) to pick some tulips…its cool because they have these flower fields, and you pick them yourself, and drop a few euros in the box. Its so much cheaper to do it this way, and the little kids have fun doing it too! So I got some yellow and red tulips, they are so pretty on my table for Easter!

So you know how you tell people about In-N-Out and they say “oh I have never been there” and your response is like “……….wait…….” as if its not real life because what American hasn’t been there? lol I kinda figured Chipotle was like that, especially because there are more locations than In-N-Out…there’s even a Chipotle in Frankfurt!! I was wrong, still not many people I talk to have been there. I think both situations should change. Anyway, Chipotle does a Barbacoa beef…no it is not traditional Mexican Barbacoa. It is slow cooked beef with some spices and chilies in adobo, etc. I don’t know for sure, but I just added what I thought would work best. It was soo good, not like Chipotle and a little more spicy, but we loved it. At Chipotle they do burrito bowls with rice, beans, meat etc….I took a different take and made a dressing-free salad with it! Try it, so simple and SO yummy!

Chipotle’s Barbacoa

chipotle barbacoa recipe

Ingredients

For the beef:

  • 3 lbs chuck roast, trimmed of fat
  • 1 tsp Himalayan salt (or table salt works, but the other is healthier)
  • 1 tsp pepper
  • 1/4 cup apple cider vinegar
  • 1-1/2 Tbsp ground cumin
  • 5 garlic cloves, peeled
  • 1/2 tsp ground clove
  • 1 Tbsp oregano
  • 1 tsp paprika
  • 5 chili peppers in adobo sauce, plus 1 Tbsp adobo sauce
  • 2 limes, juiced
  • 1 cup chicken broth
  • For the Avocado Mash:
  • 1-1/2 ripe Avocado, seed and skin removed
  • 1/2 lime, juiced
  • 1/2 tsp Himalayan salt
  • 1/2 tsp pepper

For the Corn Salsa:

  • 1/2 cup corn kernels
  • 3 tomatoes, chopped
  • 1/2 jalapeno, finely diced
  • 1 Tbsp fresh Cilantro
  • 1/2 small onion, diced
  • 1 can black beans
  • 1 head lettuce, chopped
  • 10 sliced black olives, or 1/2 small can

Directions

1. Mix up all the beef ingredients, except for the meat, in a blender, or large bowl with your emulsion blender, until everything is smooth.

2. Pour the blended sauce over your meat in the crock pot, and cook on the 6 hour setting.

3. Once your beef is almost done cooking, make the rest of your salad ingredients.

4. In a medium bowl, mash together the avocado ingredients with a fork, and set aside.

5. Heat a small sauce pan on medium heat, and add 1/2 cup of water with your corn kernels. Cook the corn for about 5 minutes until tender. You can use frozen corn if you want, it is easier.

6. Mix all your salsa ingredients together in another bowl and set aside.

7. Rinse out your pan you just cooked the corn in, and add your black beans. Cook these for about 8 minutes, then drain of all the liquid.

8. To make one serving, place your lettuce in a bowl, top with a large spoonful of olives, 1/4 cup black beans, 1/2 cup avocado, 3/4 cup salsa and 1 cup Barbacoa Beef.

  • Recipe makes 5 servings
  • Each serving has 16.4 net carbs

*I know this is more than normal, but you can make changes if you would like to make this lower in carbs, especially if you are in a low carb detox phase. Here are my recommendations:

  • Removing the beans makes each serving 11.2 carbs
  • Removing the corn makes each serving 12.8 carbs
  • Removing the beans AND corn makes each serving 7.6 carbs

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Moroccan Beef with Coconut Saffron Cauli-Rice

In other news….I feel like everyone who goes to the gym should wear clothes. Don’t you?? I think you do. Clothes are always a good idea…and if you are in the sauna…a towel should be the minimum requirement. They should make “sauna rules” signs and have that on there. I just feel like its necessary and helpful for future eyesight. Better yet, workout at home, buy a Beachbody package from me, and wear as many or few clothes as you want working out in your own home lol. Sounds good to me. 

On that note, I did Insanity Plyo Cardio Circuit today along with P90X arms and back. I have some new weights, resistance bands and what not in my house so that’s convenient. My favorite workout pants are also too big! That is some amazing news!

Anyway, have you ever had Moroccan beef before? I have many times, and its yummy! You know what I miss…Indian food. I haven’t seen any Indian food restaurants here in Germany. I also don’t want to make Naan bread because that would be against everything I’m doing, but pretend I went TO a place and accidentally ate the Naan bread…that would be OK because its already made and eaten on impulse….wow. I guess its good there are no Indian places around here 

Back to Moroccan beef…I have made it a few times but it hasn’t really come out the way I wanted. Squash and dates or whatever the sweetness was…I figured I could kill 2 birds with one stone using butternut squash and I wouldn’t have to add any sweet ingredients since the squash has a very slight sweetness to it! PLUS this is in the crock pot! I know how y’all like crock pot recipes! 

Moroccan Beef with Coconut Saffron Cauli-Rice

Beef with Coconut Saffron Recipe

Ingredients

  • 2 lbs grass fed beef (of regular beef if you don’t care about grass fed), cut into cubes
  • 1 small onion, diced
  • 5 tomatoes, chopped1 carrot, peeled and diced
  • 1/4 cup Cilantro, chopped (if you are overseas this is Coriander leaves)
  • 4 cups stock (I used bone broth I made…its better…but you can use store bought if you want)
  • 1 small butternut squash, peeled and cubed
  • 3 Tbsp slivered almonds
  • 1 Tbsp cumin
  • 1 Tbsp cinnamon
  • 1 Tbsp smoked paprika
  • 1/2 Tbsp ginger
  • 1 tsp chili flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the coconut saffron rice:

  • 1 head of cauliflower
  • 1 cup of no sugar added coconut milk
  • 1 tsp saffron
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

In a crock pot add ALL your ingredients and let it cook on low for 8 hours.

When the crock pot still has 1/2 an hour left, make your “rice”.

If you have a food processor with a grater attachment, use that to grate your cauliflower. If you don’t have one of these, just chop the cauliflower into really tiny pieces so it resembles grains of rice.

Put your riced cauliflower into a pot, add the coconut milk, saffron, salt and pepper and cook on medium heat for about 20 minutes until the cauliflower is tender.

Serve with the Moroccan Beef.

Recipe makes 8 servings (cut it in half or use for leftovers if you need to)

Each serving has 6.38 net carbs

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