Grilled Kidney Beans with Beetroot

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the drained kidney beans dry with paper towels to help them crisp up during grilling.

   Tip: Dry beans will char better and develop a smoky crust.

2. 2

   In a large bowl, toss the beetroot cubes with 2 tablespoons of olive oil, half the thyme, salt, and pepper. Spread on a grill-safe tray or grill basket and place on the grill for 15-18 minutes, stirring occasionally, until caramelized and tender.

   Tip: Beetroot takes longer than beans, so start it first.

3. 3

   In another bowl, combine the kidney beans with the remaining 2 tablespoons of olive oil, minced garlic, red onion, remaining thyme, salt, and pepper. Toss gently to coat evenly.

4. 4

   Transfer the kidney bean mixture to a grill basket or skewers and grill for 8-10 minutes, shaking the basket occasionally, until the beans develop light char marks and are heated through.

   Tip: Use a grill basket to prevent beans from falling through the grates.

5. 5

   In a small bowl, whisk together the balsamic vinegar and maple syrup until well combined. This creates your glaze.

   Tip: The maple syrup balances the acidity of the vinegar beautifully.

6. 6

   Once both the beans and beetroot are cooked, transfer them to a serving platter and drizzle with the balsamic-maple glaze while still warm.

7. 7

   Garnish generously with fresh chopped parsley and toasted pumpkin seeds just before serving for added texture and nutrition.

   Tip: Add garnishes right before serving to keep the parsley fresh and seeds crunchy.