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 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!
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.
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.