Sliced beets cook up beautifully on the barbecue. Finish off this summery side dish with a raspberry vinegar dressing.

Yield: Serves 6.



  • 6 unpeeled medium beets
  • 1 tbsp (15 mL) oil
  • 1/4 tsp (1 mL) garlic powder
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 4 tsp (20 mL) sieved raspberry jam
  • 1 tbsp (15 mL) raspberry or red wine vinegar


  1. Scrub and trim beets. Slice beets 1/2 inch (1.25 cm) thick. There should be about 4 cups (1 L) beet slices.
  2. Combine oil, garlic powder, salt and pepper in a heavy plastic bag. Add beets and toss to coat with oil mixture.
  3. Remove beets from bag. Grill beets over medium heat on natural gas barbecue, turning over occasionally, until tender, about 25 minutes.
  4. Combine raspberry jam and vinegar in a serving bowl. Add beets and toss to coat.
Nutritional analysis per serving:

71 calories, 2.5 g fat, 1.4 g protein, 11.4 g carbohydrate, 2.4 g fibre, 163 mg sodium