Smoked Beet Pastrami Recipe

Prep and roast beets

Preheat oven to 200°C (400°F). Trim beet tops and roots, scrub clean. Toss whole beets with 2 tbs olive oil and 1 tsp kosher salt. Wrap each beet loosely in foil and place on a baking sheet. Roast until tender when pierced with a knife, 45–60 minutes depending on size. Remove from oven, unwrap, and let cool until manageable.

Peel and slice

When cool enough to handle, slip the skins off the beets (use a paper towel or small paring knife). Using a sharp knife or mandoline, slice beets into 1/8- to 1/4-inch thick slabs. Reserve slices on a sheet tray.

Make pastrami spice blend

In a small bowl combine 2 tbs brown sugar, 1 tbsp smoked paprika, 2 tsp ground coriander, 2 tsp coarsely cracked black pepper, 1 tsp granulated garlic, and 1 tsp ground mustard. If using, add 1 tsp liquid smoke and mix thoroughly.

Cure and smoke

Place beet slices in a shallow dish and brush lightly with apple cider vinegar and 60 ml water to moisten (this helps the spice adhere). Press both sides of each slice into the pastrami spice blend to coat evenly. Arrange beets on a wire rack set over a sheet pan. Set up a smoker or a grill for low indirect smoking at 90–110°C (200–225°F) using apple, cherry, or hickory chips. Smoke the coated beet slices for 25–35 minutes until they take on smoke color and the sugar has set into a slightly tacky crust. If you don't have a smoker, roast at 160°C (325°F) for 15–20 minutes on a wire rack to set the crust.

Rest

Remove smoked beets, let cool 10 minutes so flavors settle. The result should resemble thin pastrami slices with a spiced crust.

Make batter

In a bowl whisk together 1 cup flour, 1 tsp baking powder, and 1 tsp salt. In a separate bowl whisk egg, 3 tbs milk and 120 ml cold beer (or sparkling water). Combine wet into dry and whisk until just smooth (do not overmix). Stir in 3 oz grated Gruyère and 1 tbs chopped chives if using. Batter should be thick but pourable; add a tablespoon of beer or milk if too thick.

Heat oil

Heat 500 ml vegetable oil in a heavy skillet or a shallow pot to 175°C (350°F). Use a thermometer for accuracy. Keep plate with paper towels ready for draining.

Fry mini funnel cakes

Pour batter into a squeeze bottle or a small ladle. Working in batches, drizzle/squeeze thin rings and swirls of batter into the hot oil to form small 3–4 inch rounds (do not overcrowd). Fry 1.5–2 minutes per side until golden and puffed, flipping once with tongs or a skimmer. Remove to paper towels to drain. Keep warm in a low oven (90–100°C) while finishing remaining batter.

In a small bowl whisk together 1 cup mayonnaise, 3 tbs ketchup, 2 tbs sweet pickle relish, 1 tsp finely minced shallot, 1 tsp lemon juice, 1 tsp Worcestershire sauce and 1 tsp hot sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed. Refrigerate at least 15 minutes to allow flavors to meld.

Arrange 3–4 slices of smoked beet pastrami on each plate. Top each stack with a warm Gruyère funnel cake (1 mini cake per 3–4 beet slices). Spoon 1–2 tbs thousand island dressing alongside or lightly drizzled over the cake.

Garnish with a small handful of microgreens or arugula, 2 cornichons or pickle slices per serving, and a lemon wedge. Serve immediately while funnel cakes are warm and beet pastrami is tender.