Smoker Vegetables

Prep: 20 minutes Cook: 45 minutes Serves: 4
Recipe By:  Andrés Dangond, Director of Culinary Development at Lynx Grills / Chef-Owner of Dinner with Dres / The Cut


4 Large Beets

Olive Oil, as needed

Salt, to taste

Black Pepper, to taste

2 Tbsps Rice Vinegar

Ricotta Cheese 15 oz tub

20 Grape Tomatoes, cut in half lengthwise


  1. Preheat Sonoma Smoker to 350 degrees.
  2. Remove the tops and the roots of the beets and peel each one with a peeler. Cut the beets in quarters and toss them in a bowl with olive oil, salt, and pepper. 
  3. Place the beets in the racks of the Sonoma Smoker and cook for 45 minutes, until the beets are tender. 
  4. Remove from the smoker and allow the beets to cool down for about 10 minutes. Cut each quarter in half. 
  5. Toss the beets with the vinegar.
  6. Arrange beets and dollops of ricotta on each plate.
  7. Place grape tomatoes halves around each beet quarter and ricotta dollops.
  8. Drizzle olive oil around the plate and season with a pinch of salt and black pepper.