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Grilled Beets with Blue Cheese

Featured by Heritance Wines in the Gold Wine Club.
Grilled Beets with Blue Cheese


An amazing side for any meal this week. Jam packed with conflicting flavors of sweet beets and blue cheese, this recipe is surely one you'll remember - and love! Pair it with the Hesitance 2011 Pinot Noir.

Yield: 4
Prep Time: 25 Minutes
Cook Time: 10 Minutes


• 2-3 bunches of the beets of your choice (about a dozen). We like Chioggia or Golden Beets
• 1/4 cup and 1 Tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/2 cup of Heritance Pinot Noir
• 1 tsp of Worcestershire
• Either 1 tsp dried, or 1 Tbsp fresh thyme
• 1/2 cup blue cheese, crumbled
• 2 Tbsp chopped fresh parsley


Clean and remove tops/bottoms from beets. Peel them and cut into uniform thickness slices - about 1/8-1/4 of an inch.

In a large bowl, combine 1/4 cup of olive oil, salt, pepper, Pinot Noir and Worcestershire, and dried or fresh thyme. Toss beets in mixture until thoroughly covered.

Heat grill to medium hot - not open flame or so hot you can't hold your hand over the grate for a few seconds. Place beets on grill from the bowl. When bowl is empty and beets are on the grill, rinse bowl and return to side of grill. Cook beets 10 minutes (until grill marks on first side, and tender after turning).

After grilling, place beets back in bowl originally used to toss and add another Tbsp of olive oil, and the blue cheese. Toss. Garnish with fresh parsley. Serve warm, or can be made ahead of time and served at room temperature.

Recipe provided by Heritance Wines.

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