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Smoked Beets with Candied Macadamia Nuts

Here is just one more way to enjoy beets. This is a unique recipe, full of flavor that we think you will love.
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 2 hrs 10 mins
Servings 4 People


  • 1 1/2 Cup Long grain rice
  • 1 Lemon zest only
  • 5 Sprigs Thyme
  • 6 Medium Beets
  • 1 Tbsp Honey
  • 2 Tbsp Olive oil plus extra to finish
  • 1/3 Cup Macadamia nuts
  • 3 Tbsp Coconut sugar
  • 1/2 Tsp Crushed red pepper flakes
  • 1/3 Cup Fresh cilantro
  • To taste Salt & pepper


  • Line a wok or a large sauté pan with large sheets of aluminum foil and add the rice, lemon zest and thyme.
  • Add 2 tablespoons of water and set the beets on top of the rice.
  • Tightly seal the foil over the lid to completely stop any gaps.
  • Place the wok on a high heat burner on the stove top.
  • After about 4 minutes, you should see a bit of smoke starting to form, continue to smoke for exactly 8 minutes and remove from heat.
  • Preheat the oven to 520 degrees F.
  • Discard everything except for the beets and transfer onto a baking sheet to roast for 45-50 minutes in the oven.
  • The beets are done when they can be easily poked with a knife.
  • Once the beets have cooled, peel or cut the charred skin off.
  • Chop the beets into slices then quarters and place in a large bowl with the honey, red pepper flakes, 1 tablespoon of olive oil, 1/2 teaspoon salt and black pepper and set aside.
  • Lower the oven to 325 degrees F.
  • Place the nuts in a small roasting pan and roast for 15 minutes and set aside.
  • in a small sauce pan, cook the sugar over a gentle heat.
  • Do not stir as the sugar starts to melt.
  • Watch closely, as soon as the sugar melts add the roasted nuts, remove from the heat and stir to thoroughly coat.
  • Pour the nuts onto a parchment lined baking sheet to cool.
  • You can chop or break apart the nuts once the sugar has hardened.
  • Put the beets on a serving dish and sprinkle with nuts, cilantro and drizzle with olive oil and serve.