I had a delicious salad at The Angel’s Trumpet Ale House in Phoenix that inspired this plate. It’s easy as can be to smoke food with a smoker. Most vegetables only take about 15 minutes in a smoker. You might prefer to use a mild wood for vegetables and also fish. I like to use mild woods all the time. That’s just how I roll. I got an inexpensive smoker called The Big Chief. In fact it’s the cheapest one that the Home Depot sells. It’s easy to use, holds more than I need and there is nothing to set. My idea of serving size might differ from your idea of serving size. I used 3 beets. I thought it should be 4 servings.

Ingredients for around 4 servings

1 lb beets – peeled – roasted in 400 degree oven wrapped in foil with water till fork tender (timing will differ. Mine took 75 minutes)

8 oz heavy whipping cream

4 oz goat cheese – room temperature

1 oranges – one peeled or supreme + zest

2 oz toasted almonds – sliced or whole but slightly crushed

1/2 teaspoon dried mint ( fresh mint would be better about 2 teaspoons)

2 Tablespoons champagne vinegar

1 orange – just the fresh squeezed juice

1 Tablespoon dijon mustard

1 Tablespoon canola oil

optional – some sprouts or greens

sea salt – to taste

black pepper – to taste

Directions

Smoke Beets – Cooked beets go in the smoker for 15 minutes.

Make Goat Cheese Mousse – Heavy cream and goat cheese get whipped together.

Make Orange Champagne Vinaigrette – Orange juice, oil, champagne vinegar, dijon all get mixed together. This only takes a minute. If you have more greens than I had you might want to double.

Toast almonds – if not already toasted.

Put it all together.

Beets and greens on the bottom. Next add oranges, almonds and the goat cheese mousse. Top it with some orange zest, mint and salt and pepper to taste.

Enjoy!