Recipe: Roasted or smoked beet salad

Recipe: Roasted or smoked beet salad
Posted on 09/02/2020
roasted beet saladEarthy beets, with their vibrant jewel-toned hues, pair nicely with ingredients that are bright and acidic, creamy and crunchy. This simple salad hits all the right notes.


2 bunches of beets
Goat cheese
Balsamic vinegar
Pecans, roasted and chopped


For the beets: 

  • Wash, then remove stems and any roots still clinging to the beets. Put in a medium-sized sauce pan and cover with water. Cover with a lid and simmer beets until fork-tender. This may take up to an hour, depending on the size of the beets.

  • Peel beets. The skins should come off easily with the side of a spoon.

  • Smoke on indirect heat for 20–30 minutes. The smoke flavor will intensify the longer you leave the beets on the smoker. Remove and let cool. This can be done ahead, then refrigerated until time to make the salads. This will make enough for several salads.

  • Alternatively, you can roast the beets on the grill or in the oven until tender. Peel beets before continuing.

To assemble:

  • Clean greens and arrange in bowls.

  • Add chunks of goat cheese over the greens. Drizzle with balsamic & honey.

  • Top with cut up beets and pecans.

  • Serve right away.

Published Sept. 2, 2020