Name: Smoked Pickled Beets
Total time: 45 min
Ingredients: 1 cup wood chips; 1 (16-ounce) jar pickled baby beets (drained and halved lengthwise) or sliced beets, drained; 2 tablespoons extra-virgin olive oil, divided; 3/4 cup plain Greek yogurt; 1 tablespoon lemon juice; 1/4 teaspoon table salt; 2 tablespoons honey; 1/4 cup shelled pistachios, toasted and chopped coarse; 1 teaspoon grated lime zest; Flake sea salt

Why This Recipe Works

Starting with jarred pickled beets saves significant time while preserving the bright, tangy flavor that makes this dish sing. A quick stovetop smoke in a Dutch oven infuses the beets with deep, woodsy complexity without requiring a dedicated smoker. Keeping the lid ajar initially allows the chips to ignite before we cover the pot, sealing in the smoke for maximum penetration. A base of lemon-spiked Greek yogurt provides cool creaminess that balances the beets’ sweetness and smoky notes, while a drizzle of honey reinforces that sweetness and toasted pistachios add crunch and richness.

Before You Begin

We developed this recipe with hickory wood chips, but you can use any variety you like.

Instructions

Turn on exhaust fan. Line bottom of large Dutch oven with sheet of aluminum foil. Spread 1 cup wood chips in even layer over foil.

Place 1 jar pickled baby beets, drained and halved lengthwise in steamer basket and drizzle with 1 tablespoon extra-virgin olive oil. Set steamer basket over wood chips in Dutch oven. Place lid ajar and cook over high heat until wood begins to smoke, 5 to 8 minutes. Once you see smoke, fully cover Dutch oven, reduce heat to medium-low, and continue smoking for 15 minutes. Remove pot from heat and let sit, covered, for 5 minutes. Carefully remove lid near window or exhaust fan to allow smoke to dissipate.

Meanwhile, whisk ¾ cup plain Greek yogurt, 1 tablespoon lemon juice, ¼ teaspoon table salt, and remaining 1 tablespoon oil in bowl until combined. Season with salt to taste. Spread evenly over serving platter.

Transfer beets to platter over yogurt. Drizzle with 2 tablespoons honey. Sprinkle with ¼ cup shelled pistachios, toasted and chopped coarse; 1 teaspoon lime zest, and flake sea salt. Serve.