Serves: 4
Total Calories: 16

6 medium beets (about 2 pounds)
oil for coating the grill rack
No-stick spray oil
1/4 cup fig preserves, such as Adriatic Fig Spread, strained
1 tablespoon balsamic vinegar

Wash the beets and trim them of greens, stems, and any long taproots. Place the beets in a shallow, microwave-safe casserole or pie plate. Add 1/4 inch of water and cover tightly. Microwave at full power until the largest of the beets are tender, 8 to 10 minutes. Uncover, drain, and allow to cool. Peel the cooled beets by cutting off the stem end and rubbing the skin it will slip off. If any pieces of skin stick, trim with a small knife. The recipe can be completed up to this point a day ahead, if desired.

Heat a charcoal or gas grill to high and coat the grill rack with oil before placing 4 inches from the fire. Cut the beets into thick (about 1/2 inch) slices, and coat with spray oil. Grill the beets until browned, about 3 minutes per side.

Mix the fig preserves and vinegar until smooth in a serving bowl. Toss the hot beets with this mixture. Serve immediately.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 16
Calories from Fat: 1

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