Grilled Turkey with Beetroot and Herb Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and honestly tastes restaurant quality. Tender turkey breast gets paired with roasted beetroot, which is packed with natural nitrates that support heart health, all brought together with a glossy herb and balsamic glaze. The beauty of this recipe is its simplicity: just a handful of pantry staples and fresh herbs create something truly special. The whole meal, from prep to plate, takes barely over half an hour, making it perfect for busy evenings when you still want to feel like you've made something impressive. Trust me, once you try this combination, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 4turkey breast fillets(about 200g each, pounded to 1.5cm thickness)
- 4medium beetroots(peeled and cut into 2cm wedges)
- 3 tablespoonsbalsamic vinegar
- 4 tablespoonsolive oil(divided)
- 2 tablespoonsfresh thyme(chopped)
- 3garlic cloves(minced)
- 1 tablespoondijon mustard
- 1 tablespoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- 1red onion(thinly sliced)
Detail level
Instructions
- 1
Toss beetroot wedges with 2 tablespoons of olive oil, half the thyme, salt, and pepper. Arrange on a baking sheet and roast at 200°C for 25-30 minutes until tender and caramelized, stirring halfway through.
Tip: Start roasting the beetroot first so it's ready when the turkey finishes grilling.
- 2
While beetroot roasts, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, remaining thyme, lemon juice, and 2 tablespoons olive oil in a small bowl to create the glaze.
Tip: Make the glaze ahead of time for easier cooking.
- 3
Pat turkey fillets dry with paper towels and season generously on both sides with salt and pepper.
Tip: Dry turkey helps achieve better browning and prevents sticking on the grill.
- 4
Preheat grill to medium-high heat (about 200°C) and lightly oil the grates to prevent sticking.
Tip: Allow the grill to reach temperature for at least 10 minutes before cooking.
- 5
Place turkey fillets on the grill and cook for 6-7 minutes on the first side without moving them, then flip carefully.
Tip: Resist the urge to move the meat while cooking to develop a nice golden crust.
- 6
Brush the cooked side generously with the balsamic glaze and cook for another 5-6 minutes until the internal temperature reaches 75°C (use a meat thermometer).
Tip: Don't overcook turkey or it will become dry; use a thermometer for best results.
- 7
Transfer grilled turkey to a resting plate and brush with remaining glaze. Let rest for 5 minutes while tossing roasted beetroot with sliced red onion and any pan juices.
Tip: Resting the turkey allows juices to redistribute throughout the meat.
- 8
Arrange turkey fillets on serving plates alongside the beetroot mixture and drizzle any remaining glaze over the top before serving.
Tip: Serve immediately while turkey is still warm for the best flavor.
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