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Thread: smoky roast beets

  1. 10-26-2017, 12:15 PM #1
    JonB_in_Glencoe
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    smoky roast beets

    about once a year, in the fall, while I have the smoker going...I'll put a few Beets in there to get a bit of smoke on them, then finish them in the oven in a covered pan. They are pretty good while warm, but they are Great as a cold side dish the next day...sliced fairly thin with a slight drizzle of olive oil and maybe put a fresh basil leaf on top of each slice.

    I add NO salt or pepper.
    just the flavor combination of the sweet beet and that smokiness on the skin (yes I leave the skins on).
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  2. 10-26-2017, 02:06 PM #2
    Boaz
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    Bout how long do you leave em in the smoker Jonb . I remember you mentioning this in a previous thread .
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  3. 10-26-2017, 02:44 PM #3
    farmerjim
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    Beets, the only vegetable I don't like.
    I grow them because SWMBO loves them. I will have to tell her about this way to cook them.
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  4. 10-26-2017, 02:52 PM #4
    Smoke4320
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    Sounds interesting .. might have to try this
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  5. 10-26-2017, 04:27 PM #5
    JonB_in_Glencoe
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    Quote Originally Posted by Boaz View Post
    Bout how long do you leave em in the smoker Jonb . I remember you mentioning this in a previous thread .
    About 20 minutes in the smoke...depending on how the smoke is rollin.
    The few I did yesterday were large, and took 2 hours in the oven at 350º to finish them...just check tenderness with a fork.
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  6. 10-27-2017, 09:11 PM #6
    MaryB
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    Hmmm smoke them just enough to slip the skins off then make pickled beets...
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  7. 10-27-2017, 10:45 PM #7
    shaner
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    Quote Originally Posted by JonB_in_Glencoe View Post
    about once a year, in the fall, while I have the smoker going...I'll put a few Beets in there to get a bit of smoke on them, then finish them in the oven in a covered pan. They are pretty good while warm, but they are Great as a cold side dish the next day...sliced fairly thin with a slight drizzle of olive oil and maybe put a fresh basil leaf on top of each slice.

    I add NO salt or pepper.
    just the flavor combination of the sweet beet and that smokiness on the skin (yes I leave the skins on).
    Sounds delicious

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  8. 11-01-2017, 11:13 PM #8
    Idaho Mule
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    I am gearing up to smoke some sausage here soon so am going to have to try this. Thank you Jon B!! JW
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