Grilled Candied Beets

I was lucky enough to get to the farmer's market when we were at my parents' beachhouse. It's still pretty cool up there, so they have lots of veggies that we got in our Greenling box earlier in the year, like beets and spring onions. I have trouble figuring out what to do with beets during the summer, as they're great roasted but it's way to hot for that now. Instead, grilling them in indirect heat gives the same flavors you get from roasting. If you want to slice them and stick them on the grill directly, that would be great too (albeit a much different flavor).

Ingredients:

• 1 bunch beets (I used chioggia, or candy-cane striped, beets for this. They're a bit smaller and milder than red beets.)
• 1 Tbsp. brown sugar
• 1/4 tsp. salt
• Pam spray

Directions:

• Preheat the grill to ~350 degrees (medium heat).
• Wash and peel the skin off of the beets, then cut them into quarters. This dish doesn't use the greens, so reserve them for something else.
• Spray a piece of foil with Pam, then put the quartered beets, sugar, and salt in the foil.
• Fold it up in a package and place on the grill in indirect heat.
• Grill for ~30 minutes until the beets can be pierced easily with a fork (though not mushy!) and there is a syrup at the bottom of the foil package. Serve immediately, or let cool and eat at room temperature.

Verdict:
You know how beets can taste a bit earthy? There's really no earthiness in these beets. Instead, they're subtly salty and not-so-subtly sweet; I ate mine while scooping up the sweet syrup from the bottom of the foil packet.

Based on my experience with these, I'm going to start experimenting with beets in other sweet incarnations. Anyone have any ideas? I'm thinking a cobbler. Sorbet or ice cream may be a bit much.