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Roasted and smoked beets with port syrup

Puffed and smoked beets with port syrup combine earthy and smoky flavors with a rich, sweet sauce, resulting in a refined and flavorful dish.

Peel different colors and varieties of beets, place them on aluminum foil with butter, smoked salt, pepper, and thyme, roast them in the oven at 200°C for about an hour, cut them into quarters, and smoke them for 10 minutes in cold smoke. Drizzle with port syrup for extra flavor.

Ingredients

Chioggia beets
Yellow beets
Red beets
White beets
Butter
Pepper
Smoked salt
Thyme sprigs
port syrup

Preparation

  1. Mix different colors and types of beets and peel them.
  2. Place each beet on a piece of aluminum foil.
  3. Put a knob of butter, some smoked salt, freshly ground pepper, and two sprigs of thyme on each beet.
  4. Wrap the beets in the aluminum foil.
  5. Roast the beets in the oven at 200°C for about 1 hour, depending on the size of the beets.
  6. Cut the beets into quarters and smoke them for about 10 minutes in cold smoke (for example, in a smoking box with wood chips) so the smoke can penetrate well.
  7. The beets can be used warm or cold as a vegetable garnish, in a salad, or with cheese.
  8. Pour port syrup over the beets for extra flavor.