Place beets in a large saucepan. Add salt and cover with water by at least an inch. Bring to a boil and cook until beets are easily pierced with a knife, 25 to 35 min.
Drain and rinse with cold water to stop cooking. Once cool, peel beets.
Meanwhile, preheat smoker/grill to about 375 degrees. Brush beets with oil and add a pinch of salt.
Once ready add beets to a "vegetable grill basket" and place in the smoker cooking over indirect heat for 15 to 30 min. depending on how smoky you want them. Remove beets from smoker/grill and cut into smaller slices
Make the glaze by mixing balsamic vinegar, sugar, and salt together in a small saucepan and bring to a boil over medium heat. Reduce to simmer, stirring as needed, until thick and syrupy and reduced by about half.
Remove from heat and allow to cool; glaze will thicken as it cools.
Serve beets with balsamic glaze drizzled or brushed on and topped crumbled goat cheese and herbs.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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