Recipe: Smoked Beets with Balsamic Glaze & Herbed Chevre
Throwing beets in the smoker instantly turns them into a barbecue inspired side dish. Serve with toothpicks for an easy appetizer or over greens as a salad dish.
For smoked beets:
- 6 large beets
- 1 Tbsp. Kosher Salt
- Choice of smoke can*:
- Hickory Lemon Basil Smoke Can
- Alder Orange Peel Smoke Can
- Mesquite Coffee Bean Smoke Can*
For balsamic glaze:
- 1 cup balsamic vinegar
- 1/4 cup sugar
- 1/4 tsp. Kosher Salt
For herbed chevre:
- 4 oz. chevre or goat cheese
- 2 tsp. Bajan Seasoning
- 1 to 2 Tbsp. chopped fresh herbs, like chives or tarragon (optional)
*Our easy-to-use smoke cans can be used on gas or charcoal grills. Placed directly on the heat source, they start smoking in about 5 min.
For beets: Scrub beets well, slice in half, and place in a large saucepan. Add salt and cover with water by at least an inch. Bring to a boil and cook until beets are easily pierced with a knife, 25 to 35 min. Drain and rinse with cold water to stop cooking. Once cool, peel beets. Meanwhile, preheat grill or smoker. (If using smoke cans on grill, follow smoke can directions.) Once smoking, add beets and smoke over indirect heat for 15 to 30 min. depending on how smoky you want them. Remove beets from grill or smoker and cut into bite-size pieces.
For glaze: Stir ingredients together in a small saucepan and bring to a boil over medium heat. Keep mixture at a simmer, stirring occasionally, until thick and syrupy and reduced by about half, 20 to 30 min. Remove from heat and allow to cool; glaze will thicken as it cools. Cover and store at room temperature until ready to use.
For chevre: Mix chevre and seasoning together until well combined. Cover and chill until ready to serve.
To serve: Serve beets drizzled with balsamic glaze and topped with a generous dollop of herbed chevre and fresh chopped herbs if using.
Makes a unique side for a backyard BBQ spread or holiday meal.