For those who don’t have outdoor smoker, Porkchop & Co.’s chef and owner Paul Osher uses an electric indoor Big Chief. Priced under $150, it is an economical and easy way to add smoke into your cooking repertoire.
Preheat the oven to 400 degrees F.
Peel the beets, then slice into ½-inch rounds. Brush with olive oil and sprinkle with a little salt. Roast the beets for about 15 minutes. If possible, smoke at about 200 degrees F for 20 minutes.
Put the smoked beets, almonds, olive oil, vinegar, and garlic in a food processor and blitz until it forms a chunky purée.