Smoked Beetroot
Beetroot is such a great ingredient. We've been cooking fresh beetroot in foil parcels with olive oil, balsamic and chilli flakes - recipe here! We've just changed this up a little for Smoked Beetroot.This recipe, we used a packet of pre-cooked beetroot, which is a cheaper option. We've then smoked the beetroot in a pan with some oil, balsamic vinegar and chilli flakes.A great side dish for a roast dinner but it's also great cold in salads.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for a direct cook with the stainless steel grid to 200°c.
- Preheat a cast iron skillet.
- Cut your beetroot into quarters.
- When you're ready to cook, add a handful of cherry smoking chips to the charcoal. Put the chips to the side so that they don't burn too quickly.
- Add the oil to the pan followed by the beetroot, balsamic and chilli flakes. give it a good zhuzh.
- Stir the beetroot occassionally. The beetroot will take about 20 minutes to heat.
- Remove from the heat and serve immediately or allow to cool and enjoy cold!
Notes
We turned this smoked beetroot into a canapé, if you plan to do this, reserve the juice from the packet as we use this for flavour and colour!
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