Smoked Beets with Cabernet Beet Coulis and French Breakfast Radish

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, March 28th, 2026

Dreamed up by our Culinary Team and crafted by the bright, expressive notes of Davis Estates Pinot Noir.

Ingredients

Serves 5 to 6

Smoked Beets

2 Red Beets Medium
2 Golden Beets Medium
1 Cinnamon Stick
1 teaspoon coriander seed
1 cup dry white wine
5 sprigs fresh thyme
1 teaspoon kosher salt

Smoked Cabernet Beet Coulis

1 cup smoked red beets, chopped into 1-inch pieces
¼ cup Brown Sugar
¼ cup Cabernet Vinegar
¼ cup extra virgin olive oil to finish
Salt
¼ teaspoon Xanthan Gum (optional but makes puree more stable)

Garnish

4-5 Radishes, French Breakfast is my preferred variety

Crème fraîche

Method

Smoked Beets

Separate the beets by color and place them in deep pans and add just enough water to cover halfway, add remaining ingredients, cover pan with parchment and foil.
Roast beets in a 350 degree oven with the fan on (roast setting for home ovens) for 2 hours or until a skewer goes through easily. Let cool and remove beets from liquid.
Lightly smoke your beets for 10 – 15 minutes at 250- 300 degrees using applewood or cherrywood chips (we don’t recommend mesquite for this recipe). After smoking let the beets cool completely before peeling and slicing.

Smoked Cabernet Beet Coulis

Combine Sugar and Vinegar in a saucepot over medium heat and simmer for 2-3 minutes.
Add chopped beets and stir, cook on low heat stirring every minute or so until beets are evenly coated and hot transfer to blender and blend until smooth. If needed, add a little more vinegar to get the consistency smooth.
Add EVOO slowly with blender on medium until the texture becomes velvety. If using add Xanthan Gum and blend for another minute.
Transfer to your container of choice and let cool to room temp before refrigerating. Shelf life is 7 days in the fridge.

Shaved French Breakfast Radish

Shave the radishes thinly on a mandolin and put into a container with ice water.
Leave the container in the fridge for 2-3 hours until the radishes become crunchy. Strain the water and place the crunchy radishes on a plate with a paper tower.

Earthy smoked beets and peppery radishes get a silky twist from Cabernet beet coulis, all harmonizing beautifully with the bright, juicy notes of Davis Estates Pinot Noir.