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Smoked Beetroot

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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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Side Dish
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

Equipment

Grill Temperature

200C temp_icon

Surfaces

Cast Iron Skillet
Cast Iron Grid

Method
 

  1. Set up your Egg for a direct cook with the stainless steel grid to 200°c.
  2. Preheat a cast iron skillet.
  3. Cut your beetroot into quarters.
  4. 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.
  5. Add the oil to the pan followed by the beetroot, balsamic and chilli flakes. give it a good zhuzh.
  6. Stir the beetroot occassionally. The beetroot will take about 20 minutes to heat.
  7. 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!