Grilled Octopus with Beetroot
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This grilled octopus dish is one of my favorite ways to impress guests without spending hours in the kitchen. The tender, smoky octopus pairs beautifully with earthy beetroot, which is packed with natural nitrates that support heart health. What I love most is how straightforward it all comes together: just 45 minutes of cooking time and you've got a restaurant quality meal. The white wine and garlic create this amazing depth of flavor while the panko adds a nice textural contrast. It's elegant enough for entertaining but honestly so simple you'll find yourself making it on regular weeknights too.
Ella x
Ingredients
- 1½ kgwhole octopus(cleaned and tentacles separated)
- 500 gbeetroot(peeled and cut into wedges)
- 6 tablespoonsextra virgin olive oil
- 2fresh lemon(juiced)
- 4garlic cloves(minced)
- 2 sprigsfresh thyme
- 3 tablespoonsfresh parsley(chopped)
- 100 gpanko breadcrumbs
- 1½ teaspoonssea salt
- ½ teaspoonblack pepper
- 200 mlwhite wine
Detail level
Instructions
- 1
Bring a large pot of salted water with thyme sprigs to a boil. Add the octopus and simmer for 35-40 minutes until tender when pierced. Drain and cool slightly, then pat dry with paper towels.
Tip: Simmering the octopus before grilling ensures it's tender throughout while the grill chars the exterior beautifully.
- 2
Preheat your grill to medium-high heat. Toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper. Place on the grill and cook for 8-10 minutes per side until caramelized and tender.
Tip: Grill the beetroot separately first so you can season it properly without interfering with the octopus preparation.
- 3
Cut the cooked octopus tentacles into 8-10 cm pieces. Arrange in a bowl with the white wine and 1 tablespoon of olive oil. Let marinate for 10 minutes.
Tip: The wine adds moisture and flavor while the octopus absorbs seasoning.
- 4
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, and chopped parsley to create the dressing. Season with salt and pepper to taste.
Tip: Make the dressing while the octopus marinates so all flavors are ready to come together.
- 5
Heat a cast iron grill pan or outdoor grill to high heat. Remove octopus pieces from marinade, pat dry, and brush lightly with oil. Grill for 2-3 minutes per side until charred marks appear and edges curl slightly.
Tip: High heat is essential for creating that desirable char while keeping the interior tender.
- 6
Toast the panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Set aside.
Tip: Toasting the breadcrumbs adds depth and prevents them from becoming soggy when added to the warm dish.
- 7
Arrange the grilled octopus and beetroot wedges on a serving platter. Drizzle generously with the lemon-herb dressing and scatter the toasted panko breadcrumbs over the top.
Tip: The breadcrumbs provide a delightful crunch that contrasts beautifully with the tender octopus and soft beetroot.
- 8
Serve immediately while the octopus is still warm, with extra lemon wedges on the side.
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