Sam Cooper's Smoked Beetroot Recipe
Smoked Beetroot with Thyme Blossom, Balsamic Vinegar, Pistachio & Rocket Recipe by Sam Cooper
Ingredients
Serves 5
3 large Beetroot
100g Pistachios
A handful of Rocket
4 - 5 pinches of fresh Thyme
How to Make
STEP 1
Clean the beetroot and wrap them individually in foil. No need to season. If using homegrown, reserve the tops to add into a salad.
STEP 2
Prepare the BBQ with charcoal and place the beetroot nestled amongst the embers. If you don’t have a BBQ, you can bake them in an oven at 180C for two hours.
STEP 3
Turn the beetroots over after 30 minutes and keep an eye on the BBQ. Add more charcoal as required.
STEP 4
One hour later, test how soft the beetroot are by inserting a knife. This can take between one to two hours depending on how well managed the heat from the BBQ is.
STEP 5
When soft, take them from the BBQ and leave them to one side for 30 minutes to cool.
STEP 6
Whilst they cool, pick and wash the rocket, harvest fresh thyme, and toast the pistachio in a pan over the BBQ.
STEP 7
Unwrap the beetroots and pinch away the soft skins. Take care not to cover yourself in the juice, which will go everywhere.
STEP 8
Top and tail each beetroot, then cut them roughly into bite sized pieces and pile them on a plate or bowl.
STEP 9
Dress with the Balsamic Vinegar, 8 Year-Old Black Label, and Babylonstoren Extra Virgin Olive Oil Frantoio, then top with lightly crushed, toasted pistachio, rocket, and thyme. You can season to taste with salt, but I find this recipe doesn’t require it.