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.

Smoked Beets with Balsamic Glaze

In a pinch you can skip using fresh beets when you make these smoked beets with balsamic glaze. Grab canned or jarred, slice and serve with the remaining ingredients. Or just make my non-smoked beet but-still-really-great beet salad.

I recommend that you use a grill basket when smoking these beets. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also try my grilled golden beets.

Smoked Beets with Balsamic Glaze
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5 from 1 vote

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.
Course Side
Cuisine American
Keyword beets, smoked
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 111kcal

Ingredients

For the beats

  • 4 large beets
  • herb goat cheese
  • Balsamic glaze from below

For balsamic glaze

Instructions

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.

Nutrition

Calories: 111kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 478mg | Fiber: 4g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

Balsamic Glazed Pork Medallions

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.

Balsamic Glazed Pork Medallions

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 Medallions
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5 from 1 vote

Balsamic Glazed Pork Chops

The glaze on the pork is just amazing.
Course Main
Cuisine American
Keyword grilled, pork chops
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 4
Calories 708kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 708kcal | Carbohydrates: 33g | Protein: 96g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 3061mg | Potassium: 1961mg | Fiber: 1g | Sugar: 27g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 5mg

Nutritional values are approximate.