Lightly Smoked Beets Recipe

Directions

1. 1

   Prepare the Beets

   Preheat your smoker or grill to a low temperature (around 225°F or 107°C). Wash the beets thoroughly and trim the tops and tails. You can smoke them whole or wrap them in foil.

2. 2

   Smoke the Beets

   Place the beets in the smoker or on the grill. Smoke for about 1.5 to 2 hours or until they are tender when pierced with a fork. Remove from the heat and let them cool slightly.

3. 3

   Prepare the Herbed Ricotta

   In a bowl, combine the ricotta cheese, fresh thyme, fresh rosemary, salt, and black pepper. Mix well until the herbs are evenly distributed throughout the ricotta.

4. 4

   Toast the Pecans

   In a dry skillet over medium heat, toast the local pecans for about 5 minutes, stirring frequently, until they are fragrant and slightly darker in color. Set aside to cool.

5. 5

   Assemble the Salad

   Once the beets have cooled, peel off the skins and slice them into wedges. On a serving platter, arrange the baby arugula, followed by the smoked beet wedges. Dollop the herbed ricotta over the beets.

6. 6

   Add Toppings

   Drizzle the Arizona honey over the salad and sprinkle the toasted pecans and bee pollen on top. Season with additional salt and black pepper to taste.

7. 7

   Serve

   Serve immediately as a vibrant side dish or light main course. Enjoy!