Smoked Beetroot Baskets

Smoked Beetroot Baskets

We’ve made smoked salmon baskets for years. Inspired by a dish during our trip to Big Green Egg Netherlands, we have created a new variation.  These are incredibly easy to make and pack so much flavour into one bite.  You can use your Big Green Egg to both smoke the pre-cooked beetroot, and bake the baskets.

These baskets are made of regular supermarket sliced white bread!

Method

To  smoke your beetroot

1. Follow my recipe – it’s best to make the beetroot ahead and allow it to cool.

To make the sauce

1. Take all the ingredients and mix in a bowl.
2. Adding a touch of beetroot juice from the packet of beetroot, gives the sauce it’s pink colour.

For the baskets

1. Set up your Egg for an indirect cook at 200°c with the convEGGtor and stainless steel grid.
2. Once your Egg has reached temperature, place the baking stone on the grid and give it time to heat up.
3. Use a rolling pin to roll your slices of bread as thin and you can get them.
4. With a 5.4cm cutter, cut 3 discs out of each slice of bread. Discard the crusts.
5. Grab a piece of foil to cover your chopping board. With a basting brush, baste both sides of each piece of bread with a small amount of light olive oil.
6. Place each disc into your muffin tin.
7. Bake all the discs for 10 to 12 minutes on top of a baking stone in your Egg. They should crisp up and start to go golden around the edges.
8. Once cooked cool on a cooling rack.

To assemble

1. Chop the cold smoked beetroot into small chunks.
2. Place a generous portion of smoked beetroot into each basket.
3. Spoon on a good dollop of the sauce.
4. Add some chives or dill to garnish.
5. They’re now ready to eat – they were gone in minutes when we made our first batch. They won’t last long!

Note: assemble the baskets just before you want to eat them so the basket doesn’t get too chewy!