At a glance
Scrub whole beets, rub them with oil and salt and smoke them unwrapped at 275°F to 300°F for an hour. Then wrap them in foil and keep cooking for 1 to 1 1/2 hours, until a knife slides in easily. Rub off the skins, slice them and dress them with oil, vinegar, goat cheese and walnuts.
Smoked beets are a revelation. Their natural sweetness and earthy flavor pair perfectly with smoke, and the result tastes almost meaty. They make a stunning salad with goat cheese and walnuts, a vibrant side for roast meats or a smoky addition to grain bowls.
Smoke first, then wrap
Whole beets are dense and take a long time to cook through. Smoking them unwrapped for the first hour lets the smoke flavor the skins and outer layer. Wrapping them in foil afterward traps the steam, which speeds up cooking and keeps them moist. The skins then slip off easily.
Peeling beets
Once the beets are cool enough to handle, rub the skins off with paper towels. Red beets stain hands and boards, so wear gloves and use a plastic board if you like. Golden and striped Chioggia beets are less messy.
Recipe
Smoked Beets
- Prep
- 15 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 45 min
- Makes
- 4 to 6 servings as a side
- Smoker 275°F (135°C) to 300°F (149°C)
- About 2 to 2 1/2 hours
- Done when a knife slides in easily
Ingredients
Beets
- 2 lb (900 g) medium beets, red or golden, about 2 to 3 inches (5 to 8 cm) across
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 2 sprigs thyme
To serve
- 2 tbsp olive oil
- 1 tbsp balsamic or sherry vinegar
- Flaky salt and black pepper
- 2 oz (55 g) crumbled goat cheese
- 1/4 cup toasted walnuts
- Fresh herbs or arugula
Equipment
- Smoker
- Foil
- Paper towels or gloves for peeling
Method
- Scrub the beets and trim the stems to about 1/2 inch (1 cm). Leave the roots and skins on.
- Rub with olive oil and salt.
- Heat the smoker to 275°F to 300°F (135°C to 149°C) with oak, hickory or cherry.
- Smoke the beets directly on the grates for about 1 hour to take on smoke.
- Wrap each beet in foil with a little thyme and continue cooking for 1 to 1 1/2 hours, until a knife slides easily into the center.
- Cool until you can handle them, then rub off the skins with paper towels.
- Slice or cut into wedges, dress with oil, vinegar, salt and pepper, and top with goat cheese, walnuts and herbs.
Notes
- Cook red and golden beets separately if you want to keep their colors bright.
- Smoked beets keep for 5 days in the fridge.
Serving ideas
- Salad with smoked goat cheese, walnuts and arugula.
- With smoked trout and horseradish cream.
- Alongside smoked carrots as a root vegetable platter.
Frequently asked questions
How long does it take to smoke beets?
About 2 to 2 1/2 hours at 275°F to 300°F for medium beets.
Do I need to peel beets before smoking?
No. Smoke them with the skins on and peel them afterward.
Can I smoke beets at 225°F?
Yes, but they take 3 hours or more. A higher temperature is more practical.