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!
Ingredients
Equipment
Grill Temperature
Surfaces
Method
To smoke your beetroot
- Follow my recipe - it's best to make the beetroot ahead and allow it to cool.
To make the sauce
- Take all the ingredients and mix in a bowl.
- Adding a touch of beetroot juice from the packet of beetroot, gives the sauce it's pink colour.
For the baskets
- Set up your Egg for an indirect cook at 200°c with the convEGGtor and stainless steel grid.
- Once your Egg has reached temperature, place the baking stone on the grid and give it time to heat up.
- Use a rolling pin to roll your slices of bread as thin and you can get them.
- With a 5.4cm cutter, cut 3 discs out of each slice of bread. Discard the crusts.
- 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.
- Place each disc into your muffin tin.
- 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.
- Once cooked cool on a cooling rack.
To assemble
- Chop the cold smoked beetroot into small chunks.
- Place a generous portion of smoked beetroot into each basket.
- Spoon on a good dollop of the sauce.
- Add some chives or dill to garnish.
- They're now ready to eat - they were gone in minutes when we made our first batch. They won't last long!
Video
Notes
Assemble the baskets just before you want to eat them so the basket doesn't get too chewy!
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