Smoked Beets with Balsamic Glaze

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.

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Smoked Beets with Balsamic Glaze
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
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
Instructions
For the beats
  1. Fire up your smoker for smoking at 250 F.
  2. Meanwhile, boil or steam the beats until just tender. Let cool completely then peel.
  3. Transfer beets to the smoker and smoke for 30 minutes-1 hour. You just want a hint of smoke flavor.
  4. Remove from the smoker and let cool then slice thin.
  5. Serve with the cheese drizzled with the balsamic glaze.
For balsamic glaze
  1. Add all ingredients to a small saucepan.
  2. 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.
  3. Remove from heat and cover until ready to use.

Spiralized Roasted Pickled Beets

If you would’ve put beets in front of me when I was a kid I would’ve said “Ewwwww” and pushed them away. Now, I find that I really like them, specially when roasted. Or pickled. Or even better, spiralized, roasted, and pickled! The aroma as the beets roast is fantastic. The shallots and rosemary combine with the beets for something really special. They then go into jars with a brine, but not a normal pickling brine. The addition of red onions and tarragon add so much to the beets. Even beet haters will love them!
Spiralized Roasted Pickled BeetsMake sure you wear kitchen gloves when handling the beets, and clean your spiralizer (and cutting board) immediately after using them. I also learned quickly that you want to use beets with a little ‘give’ to them – not too hard. A few that I grabbed were hard to spiralize, and I ended up turning them by hand instead of using the crank. No worries, they still came out fantastic! Lesson learned!

Spiralized Roasted Pickled Beets
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
For the roasted beets
  • 6 medium beets, cleaned, peeled. Try to select beets that are slightly soft. Tougher beets will be difficult to spiralize.
  • 2 large shallots, peeled, sliced thin
  • 2 sprigs rosemary (or 1 teaspoon dried rosemary, crushed)
  • 2 teaspoons olive oil
For the picking brine
  • 1 cup white vinegar
  • 1 teaspoon dried tarragon
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water, plus more if needed
  • Roasted beets, from above
  • 1 large red onion, sliced thin
Instructions
For the roasted beets
  1. Preheat oven to 400 F.
  2. Note: I like to cut a small slit down the sides of the beets. This produces a single half moon spiral.
  3. Spiralize the beets. Tougher beets can be difficult to spiralize. Make sure you put the root side into the spiralizer first and have the stem side towards the crank.
  4. Wash your spiralizer to keep it from staining.
  5. Place beets onto a large piece of foil. Top with the shallots, sprinkle with rosemary, and drizzle with oil.
  6. Seal the foil tightly and place into the oven for 30-40 minutes or until tender but not mushy. Be careful opening the packet as the steam will be hot.
  7. Let cool completely before pickling.
For the picking brine
  1. Bring vinegar, tarragon, salt, sugar and water to a boil in a medium saucepan. Stir until the sugar is dissolved. Remove from heat and let cool completely.
  2. Alternative beets and onions in jars.
  3. Pour in the brine. Add more water if necessary to completely cover the beets.
  4. Seal and store in the refrigerator for at least 3 days before serving.

Roasted Beets on the Char-Broil Big Easy

Now, sure you can roast beets in your oven. Or even on your grill. But if you have a Char-Broil Big Easy, you should use it instead. The Big Easy is one of the best and easiest outdoor cookers you can find. No mess. No fuss. Perfect for everything from chicken to pies to yes, beets. Just brush the beets with a little oil, vinegar and spices and into the cooker. An hour or so later, perfectly roasted beets.

After the beets cooled I peeled them and sliced them for topping a great side salad. They were perfect!
Roasted Beets on the Char-Broil Big EasyUsing beets that are roughly the same size will ensure that they all get done at the same time, a big plus.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Roasted Beets on the Char-Broil Big Easy
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 beets
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon dried rosemary, crushed
  • Kosher salt and freshly ground black pepper
Instructions
  1. Fire up your Big Easy.
  2. You can peel your beets before or after cooking. It's easier to peel them first, but I think they stay moister if you peel them after they cook.
  3. Cut the root end off so that the beet sill stand straight up.
  4. Combine remaining ingredients and brush onto the beets.
  5. Place beets into the Big Easy basket and lower into the cooker.
  6. Roast for about 60 minutes or until beets are tender but not mushy.
  7. Let cool before peeling and slicing.

Roasted Beet Salad

As simple as this roasted beet salad is, it is packed full of great flavors. The roasted beets have such a wonderful sweetness to them. The balsamic vinegar and oil dressing really quiets all that sweetness. Last, the tang of Feta cheese finishes it all off perfectly. As soon as I took my first bite I grabbed my phone and added this recipe to my Thanksgiving meal to-do list. Of course, you can make this salad any time of the year, but I can definitely see it quickly becoming a holiday favorite.
Roasted Beet SaladI keep a spreadsheet on Google docs for any menu ideas that hit me. That way, no matter where I am at, I can make a note about a recipe that might be good to make in the future. Like this roasted beet salad, which I just added to my Thanksgiving menu!

For something a little different, try smoked beets. Wow, are they also great smoked!

Roasted Beet Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 4 medium beets
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Green leaf lettuce
  • 4 ounces Feta cheese, crumbled
  • 3 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
Instructions
  1. Preheat oven to 400 F.
  2. Trim the stem ends of the beets so they can sit flat on a pan.
  3. Rub beets in 2 tablespoons of olive oil and sprinkle with salt and pepper.
  4. Place on a baking sheet in the oven for 1 hour or until just getting tender.
  5. Remove from oven and let cool enough to handle.
  6. Peel the beets then slice thin.
  7. Line a serving platter with the lettuce.
  8. Add beet slices.
  9. Crumble cheese over the beets.
  10. In a small bowl, whisk together the balsamic vinegar and 1/4 cup of olive oil and drizzle over the beets.
  11. Sprinkle with salt and pepper and serve.