- 1–2 large cedar wood planks, soaked for 30 minutes before use
- 2–3 beets, sliced extremely thin (1/8 inch)
- 1–2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp fresh ground pepper
Prepare your grill for medium heat, about 350 degrees, with a direct and indirect cooking zone. While your grill is heating up, thinly slice your beets and toss them in olive oil and add salt and pepper.
Place the beets in a single layer on your plank. Place the plank on the indirect side of the grill and let smoke for 20 minutes or more until your beets are soft and can easily be penetrated with a fork.
Squeeze the juice of an orange over the beets and then add the zest of the orange for a nice, bright, citrus finish.
I paired these with grilled chicken and rainbow chard for a nice, anti-oxidant rich meal!