Grilled Squid with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled squid with beetroot is one of my favorite dishes to make when I want something that feels special but doesn't require hours in the kitchen. The beauty of this recipe is how quickly it comes together in just 45 minutes total, making it perfect for a weeknight dinner or impressing guests without stress. Fresh squid takes beautifully to the grill, becoming tender and slightly smoky, while the earthy sweetness of roasted beetroot balances the savory flavors perfectly. Beetroot is packed with natural nitrates that support heart health, making this not just delicious but genuinely nourishing. The bright citrus, garlic, and herbs tie everything together in a vibrant Mediterranean inspired dish that's both simple to execute and absolutely memorable.
Ella x
Ingredients
- 800 gfresh squid(cleaned and cut into rings and tentacles)
- 4beetroot(medium-sized, peeled and cut into 1cm cubes)
- 60 mlolive oil
- 3 tbsplemon juice
- 3garlic cloves(minced)
- 2 tbspfresh parsley(chopped)
- 1 tbspfresh mint(chopped)
- ½ tspred chili flakes
- 1 tspsea salt
- ½ tspblack pepper
- 2shallots(thinly sliced for frying)
- 250 mlvegetable oil for frying
Detail level
Instructions
- 1
Preheat your grill or grill pan to high heat. Pat the squid rings and tentacles dry with paper towels to remove excess moisture, which helps achieve a better char.
Tip: Dry squid is essential for preventing steam and achieving a crispy exterior.
- 2
Toss the beetroot cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a separate grill tray and grill for 15-20 minutes, stirring occasionally, until caramelized and tender.
Tip: Grilling beetroot brings out natural sweetness and creates a smoky depth.
- 3
While beetroot grills, prepare the dressing by whisking together remaining olive oil, lemon juice, minced garlic, chopped parsley, mint, red chili flakes, salt, and pepper in a small bowl.
- 4
Heat the vegetable oil in a small pan and fry the sliced shallots until golden and crispy, about 3-4 minutes. Transfer to paper towels to drain and season lightly with salt.
Tip: Watch carefully as shallots can burn quickly. They should be deep golden, not dark brown.
- 5
Brush the squid pieces lightly with olive oil and season generously with salt and pepper. Place on the hot grill in a single layer and cook for 1.5-2 minutes per side until opaque and lightly charred.
Tip: Squid cooks very quickly; overcooking makes it tough and rubbery. Keep it brief.
- 6
Remove squid from grill immediately and transfer to a large serving plate. Arrange the grilled beetroot around the squid.
- 7
Drizzle the lemon-herb dressing over the squid and beetroot, then scatter the crispy fried shallots on top for crunch and garnish.
Tip: Add shallots just before serving so they stay crispy.
- 8
Serve immediately while the squid is still warm and the shallots are at their crispiest. Pair with fresh crusty bread or a light salad if desired.
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