Grilled Artichokes, Roasted Striped Beets with Rainbow Radishes

by Mary Papoulias-Platis

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Many times when I visit the weekly Farmers Markets, and I’ll pick up fresh vegetables that are in season, take them home and create a simple dish. Grilling season is upon us, and outdoor entertainment begs for easy and fast! These beets are rainbow in color, so they cook up pink in color, but red beets can also be used.  Multi-colored radishes were available at the market, adding a little punch to the kabobs. Canned artichokes plain in water, can be substituted if you’re in a pinch for time.

Makes: 4 servings

Grilled Artichokes, Roasted Striped Beets with Rainbow Radishes
Ka-bob style grilled artichokes and radishes for an easy outdoor side.
Recipe type: Appetizer
Cuisine: Greek
  • 4 beets, roasted
  • 4 small artichokes, cooked and cleaned
  • 2-3 radishes, cut in half
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 2-3 leaves of parsley, finely chopped
  1. Wrap the un-peeled beets in foil and roast in an 350 degree oven for 30-40 minutes until soft.
  2. Peel while still warm, and slice into quarters. Set-aside.
  3. Place artichokes in a pot of boiling water, and cook for 35-45 minutes until knife can be pierced easily in the stem.
  4. peel away all the leaves, remove the center carefully not to break the artichoke. Trim all around any rough outer-skin. Cut in half and set-aside.
  5. Wash and cut radishes in half.
  6. Skewer the cooked beets, radish, and cooked artichoke. Lightly oil the BBQ and cook the skewers for 2-3 minutes on each side.
  7. Sprinkle with fresh parsley, olive oil, and salt and pepper.
  8. Drizzle with balsamic vinegar. Serve warm.
BBQ techniques: I often BBQ the vegetables separate in a special grill pan, or on a greased foil sheet so the skewers don't burn.
Then, I take the separate pieces and place them on the skewer.






© 2011 – 2015, Mary Papoulias-Platis. All rights reserved.

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