I’m a big fan of roasted beets. A long time ago, my grandmother once told me that beets are like “detergent for your insides”. What she meant was, they are an amazing detoxifier!

And boy I know my body could use a good detox so anytime I get a chance to eat roasted beets, drizzled in balsamic glaze and paired with creamy goat cheese to put on an an arugula salad, well, I do it! 

cedar planked beets_smoked beets

So, when I was writing my cookbook, Healthy Electric Smoker: 100 Recipes with All Natural Ingredients and Few Carbs, I knew that I had to add beets to the recipe roster. (FYI, the recipes in my book are applicable for any smoker, including a pellet smoker!)

And how can you amplify any singular ingredient? By adding smoke of course!!

roasted beets with goat cheese citrus and balsamic glaze

I love this dish so much I wanted everyone to be able to enjoy it even if you don’t have my cookbook, so here it is! Serve these as a side dish on the planks or put on a bed or arugula with the addition of nuts and oranges for a salad your guests won’t soon forget.

And for those beet haters- serve them beets this way and see what they think! If you try this recipe, don’t forget to tag me on instagram @grillgirlrobyn

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cedar planked beets_smoked beets

Cedar Planked Beets with Goat Cheese and Balsamic Glaze


  • Author: Robyn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

-Serves: 4

-Serving size 3-4 sliced beets

-Prep time 20 minutes

-Cook time one hour

-Smoking wood: apple, pecan

-Smoker temp 250

-Rest time: n/a


Scale

Ingredients

  1. 2 cedar wood planks, soaked in water
  2. 6 medium sized beets, skin removed
  3. Zest of one orange
  4. 2 tbsp balsamic glaze
  5. 1 tbsp olive oil
  6. ½ teaspoon sea salt
  7. 1 teaspoon fresh ground pepper
  8. 4 oz goat cheese (you can use cold smoked goat cheese on page x or regular)
  9. 1 tsp fresh thyme

Instructions

  1. Boil the beets for 20-30 minutes until they are tender enough for a fork to slightly pierce the flesh.
  2. While the beets are boiling, soak the wood planks. Let the beets slightly cool and slice into 1/8” pieces and place on the cedar planks.
  3. Drizzle with olive oil and then add the orange zest, salt and pepper.
  4. Smoke for 1 hour or until the beet slices can be easily pierced with a fork.
  5. Crumble goat cheese on the beets and then drizzle with balsamic glaze. Sprinkle with fresh thyme.

Beets can be served as is on the cedar planks when serving as a side, or added to a salad.


Notes

Smoked beets can be served hot or cold and therefore can be made in advance

Beets pair excellently with duck; leftover beets can be turned into hummus, a healthier version of pizza or snuck into baked goods for extra nutritional punch!

Affiliate links have been used- they help keep this site going!

  • Category: veggies, American
  • Method: boil, smoked
  • Cuisine: American

Keywords: smoked beets, cedar planked beets

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