Smoked Beets with Dill Crème Fraîche

Start by thoroughly scrubbing 6 medium beets under cold water to remove any grit; keep the skins on to protect the flesh from drying out during the long smoke. In a large mixing bowl, toss the damp beets with enough olive oil (about 2-3 tbsp) to coat them completely, then sprinkle generously with coarse salt (to taste). Be sure the beets are similar in size so they cook at the same rate; if some are significantly larger, consider halving them to ensure uniform doneness.

Preheat your smoker to a steady 250°F using a mild hardwood like alder or fruitwood, which complements the earthy sweetness of the beets without overpowering them. Clean your grill grates to prevent any old grease flavors from transferring to the vegetables during the long cook time. Once the smoke is running thin and blue, place the beets directly on the grill grates, spaced at least 2 inches apart to allow for maximum smoke circulation.

Close the lid and smoke the beets for approximately 2 to 2.5 hours, maintaining a consistent temperature of 250°F. Do not be alarmed if the skins begin to look dark and shriveled; the interior is being slowly concentrated and infused with wood flavor. The beets are done when a paring knife or metal skewer slides into the thickest part of the beet with zero resistance, similar to poking a stick of softened butter.

While the beets are smoking, prepare the cooling sauce in a small chilled mixing bowl. Whisk together 1.0 cup crème fraîche (or sour cream), the juice of 1 lemon (1.0 tbsp), and 1.0 tsp of optional horseradish for a subtle peppery bite. Fold in most of the 1.0 bunch of finely chopped fresh dill, reserving a small amount for garnish, and season with salt to taste. Place the sauce in the refrigerator for at least 30 minutes to let the herbal flavors marry into the cream.

Remove the beets from the smoker and let them rest on a cutting board for 10-15 minutes until they are cool enough to handle but still warm. Using a paper towel or a clean kitchen rag you don't mind staining, firmly rub the surface of each beet. The skins should slip right off the flesh with minimal effort; rubbing while warm is the secret to getting a clean, smooth surface without needing a peeler.

Slice the peeled beets into 1/2-inch vertical wedges or thick rounds to showcase their vibrant interior color. Arrange the warm beets on a serving platter and dollop the chilled dill crème fraîche over the center, or serve it on the side for dipping. Finish the dish by sprinkling the reserved fresh dill over the top; the contrast of the warm, smoky earthiness and the cold, bright cream is the hallmark of this Nordic-style preparation.