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Smoked Beets and Greens with Goat Cheese and Walnuts in a beige bowl with copper tongs.

Smoked Beets with Goat Cheese

Tamara Andersen
A healthy, flavorful side dish that features all parts of the beets infused with the flavor of smoke and tossed with toasted walnuts and goat cheese. Kick it up a notch with crispy sage and browned butter!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salad/Side Dish/Lunch, Side Dish
Cuisine American, Eclectic
Servings 6 servings
Calories 250 kcal

Ingredients
  

Smoked Beets and Greens with Goat Cheese and Walnuts

  • 2 bunches beets with greens (see notes)
  • olive oil
  • sea salt/fresh ground pepper
  • ¼ cup walnuts toasted and chopped
  • 2 ounces chèvre (goat cheese) more or less as desired

Crispy Sage and Browned Butter

  • 4 ounces good salted butter I like European butter
  • fresh sage leaves to taste I do 12-15, pat them dry!

Instructions
 

Smoked Beets and Greens with Goat Cheese and Walnuts

  • Remove beets from their stems and greens. Thoroughly clean everything, cutting off any soft rot on the leaves. (See post for more information).
  • Peel and cut the beets in either wedges or large cubes. Fine chop the stems. Rough chop the greens.
  • Place the beets and chopped stems in a steamer. Steam 15 minutes before adding the greens. Continue steaming until the beets are tender but firm (depends on size but about 10 minutes).
  • While the beets steam, set up your smoking gun (according to manufacturers instructions), and prepare the crispy sage and browned butter if using.
  • Insert the smoking gun tube in the pan with the beets. Don't constrict the tube. I let the lid rest on top of the tube, and place a towel over the slightly open side to keep more smoke in the pan. I have an induction cooktop so this works. Foil might be a better option with an open flame. Continue smoking the beets until the wood shavings are spent.
  • Remove to a large bowl. Drizzle with olive oil, and season with salt and pepper. Drizzle with the browned butter (reserving the crispy sage for garnish).
  • Gently toss in the toasted walnuts and crumbled goat cheese. Garnish with the crispy sage if using. Eat it!

Crispy Sage and Browned Butter (Optional)

  • Cut the butter into 3 or 4 pieces, and add them to a small saute pan over medium heat. When the butter foams up, add the sage leaves.  When the foam disappears and the solids drop to the bottom, the sage leaves should be crisp. Remove them with a slotted spoon to drain on a paper towel. Add the browned butter in with the olive oil.

Notes

I used 2 good-sized bunches of beets (golden and chioggia striped). The greens were in pretty decent shape. If yours aren't, I think kale or chard would be a nice substitute. I wouldn't use the kale stems, but you can treat the chard stems the same way I did the beet stems.
We enjoy this dish with grilled fish or chicken and a glass of dry rosé. 
Note: I used 2 ounces of local goat cheese, ¼ cup walnuts, and ½ stick butter to arrive at the macros. The choice of beets and amounts won't change it much.

Nutrition

Calories: 250kcalCarbohydrates: 12gProtein: 6gFat: 16g
Keyword beet salad, beets and chevre, beets and goat cheese, smoked beets
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