Smoking beets adds incredible flavor to this earthy root vegetable. The smoked beets are slowly smoked until tender, and then served with a creamy goat cheese ranch dip. This recipe was inspired by a restaurant dish I had at the Bird & The Bottle in Santa Rosa, California.
Course Appetizer, Salad
Keyword how to smoke beets, smoked beets, types of beets
Combine ingredients in a bowl and stir to incorporate.
Preheat your smoker to 275 – 300 degrees Fahrenheit. Try not to go above 300 if you want the smoky flavor.
Place the beets in the smoker and close the lid. Continue Smoking for 2 hours or until the beets are soft. We use our Thermoworks One Thermapen to test for the texture and typically the internal temperature of the beet is around 205 – 210 degrees F. You can also test with a toothpick or knife, it should pierce with little effort.
Remove the beets from the smoker, and let cool for 10 minutes. Then gently peel the skins off the beets, and dice into large chunks.
To Assemble the Salad
Place the ranch on the bottom of a large plate.
In a small bowl toss the cubed beets with olive oil, pine nuts, greens, and finishing salt. Place on top of ranch dip and serve.
Beets - If there aren't fresh beets, then buy them in singles. Be sure to buy consistent sized beets.Ranch Dip -- for a more "ranch" flavored dip you can add some ranch seasoning to the dip in lieu of salt and dill. Start with a ½ teaspoon and taste to your preference.