Wow. I love beets, but I really wasn’t expecting these smoked beets with balsamic glaze to be so amazing. The perfect combination of flavors, starting with just a hint of smoke and ending with goat cheese drizzled with a fantastic balsamic glaze. The more I cook, the more I find myself using balsamic vinegar in my dishes, and it certainly was a star in this one.
If you don’t have a smoker you can still make these beets. Just toss them in a 375 F oven and roast them until tender. They won’t have that light smoky flavor, but they will still be great with the glaze and cheese.
In a pinch you can skip using fresh beets. Grab canned or jarred, slice and serve with the remaining ingredients. Or just make my non-smoked beet but-still-really-great beet salad.
Also try my grilled golden beets.
Smoked Beets with Balsamic Glaze
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6 servings
For the beats
- 4 large beets
- Your favorite herb goat cheese
- Balsamic glaze from below
For balsamic glaze
- 1 cup balsamic vinegar
- 1/4 cup sugar
- 1/4 teaspoon Kosher Salt
For the beats
Fire up your smoker for smoking at 250 F.
Meanwhile, boil or steam the beats until just tender. Let cool completely then peel.
Transfer beets to the smoker and smoke for 30 minutes-1 hour. You just want a hint of smoke flavor.
Remove from the smoker and let cool then slice thin.
Serve with the cheese drizzled with the balsamic glaze.
For balsamic glaze
Add all ingredients to a small saucepan.
Bring to a boil then reduce to a simmer and continue to simmer, stirring often, until thick. The glaze should coat the back of spoon.
Remove from heat and cover until ready to use.
I found this recipe for balsamic glazed pork medallions on a blog I follow, A Culinary Journey with Chef Dennis. I highly recommend you pay his blog a visit, and follow it. Chef Dennis’ original recipe was to use this great glaze on pork chops. We’re not big pork chop eaters, so instead I tried this on pork medallions. The end result was fantastic.
Chef Dennis introduced me to Tamari sauce with this recipe, and I’m glad he did. Tamari is fantastic. I now use it instead of soy sauce in any recipe I make that requires cooking. Tamari is a deeper brown and thicker than soy sauce. It has a richer, deeper flavor. If you are cooking, use Tamari. Keep soy sauce around on the table for drizzling over rice or Asian dishes.
Also try my delicious bacon wrapped pork medallions.
Balsamic Glazed Pork Chops
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
- 1/2 cup pure maple syrup
- 1/4 cup balsamic vinegar
- 1/4 cup Tamari sauce
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 4 garlic cloves minced
- 1 pork tenderloin cut into 1 1/2" thick medallions
Combine all but the pork.
Place pork into a resealable baggie or container and add all but 2 tablespoons of the marinade. Let marinate for 2-4 hours.
Heat a large skillet over high heat. I prefer cast iron for this. Add in the pork (first shaking off any excess marinade) and sear on both sides.
Reduce heat and cook until pork reaches 145 F. If you let them cook above 155 F they will tend to get tough.
Remove pork and let rest.
Meanwhile, add reserved marinade to the skillet and stir, cooking for 1 minutes. Drizzle over pork and serve.