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Creamy Smoked Beet Toast with goat cheese, toasted pecans and balsamic hot honey drizzle on sourdough toast.
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Creamy Smoked Beet Toast

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Creamy Smoked Beet Toast with goat cheese, toasted pecans and balsamic hot honey drizzle on sourdough toast.
Prep Time15 minutes
Cook Time3 hours
Course: Appetizer
Cuisine: American, Farm to Table
Keyword: Beet Toast, Easy Appetizer, Goat Cheese Appetizer, Goat Cheese Toast, Holiday Appetizer, Holiday Party Food, Make Ahead Appetizer, Party Food, Pit Boss Smoked Beets, Smoked Beets, Upscale Appetizer
Servings: 6

Equipment

  • 1 wood pellet smoker such as Pit Boss or Traeger

Ingredients

  • 1 bunch beets peeled, cubed
  • 1 tbsp. olive oil
  • 1 pinch salt and pepper
  • 6 slices sourdough baguette
  • 1 4 oz goat cheese log
  • 1/2 cup pecans

Balsamic Hot Honey Drizzle

  • 2 tbsp. hot honey
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. raspberry jam
  • 1 pinch salt

Instructions

  • Preheat oven or air fryer to 400 degrees. Place beet cubes on a small sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes or until fork tender.
  • Preheat your wood pellet smoker to 225 degrees / smoke setting. Place beets on sheet pan in smoker and smoke for about 2 1/2 hours. * This step can be done a day or two ahead of time. Just store smoked beets in refrigerator until ready to use.
  • When ready to serve, toast sourdough slices to warm. Place a spoonful of goat cheese on each slice, top with smoked beets and toasted pecans, finish with balsamic hot honey drizzle.

Balsamic Hot Honey Drizzle

  • Combine hot honey, balsamic vinegar, raspberry jam and salt in a jar.