Smoked Beetroot with Horseradish

Name: Geräucherte Rote Bete Meerrettich
Total time: 2 h
Ingredients: 30 ml Olivenöl; 12 g Speisesalz; 5 g Schwarzer Pfeffer (gemahlen); 5 g Kreuzkümmel (gemahlen); 40 g Frischer Meerrettich (gerieben); 25 ml Rotweinessig; 15 g Dijon-Senf

SmokingOtherHot SmokingMedium2-3 hrs90-95 °C120-140 °CBeech + Oak

Whole beetroots are slowly hot smoked until tender and permeated with an intense earthy smoke aroma. Combined with freshly grated horseradish and a mustard vinaigrette, a rustic flavor experience is created. The recipe is excellent as a starter or salad.

Ingredients(for 1 kg)

Olive oil30 ml

Salt12 g

Ground black pepper5 g

Ground cumin5 g

Fresh horseradish (grated)40 g

Red wine vinegar25 ml

Dijon mustard15 g

Instructions

Preparation and first smoking phase

90-120 minutes

Wash beetroots, pat dry, and rub unpeeled with olive oil, salt, pepper, and cumin. Wrap individually in aluminum foil and smoke at 120-140 °C with beech and oak.

Open Smoking

30-45 minutes

Remove aluminum foil and continue smoking the beetroots open at the same temperature until they reach a core temperature of 90-95 °C and are slightly dried on the outside.

Peeling and Plating

15 minutes

Let beetroots cool slightly, peel and cut into slices. Mix vinaigrette from red wine vinegar, Dijon mustard, olive oil, and salt and pour over the slices. Sprinkle with freshly grated horseradish and serve.

Pro Tip

Wear disposable gloves when peeling the still-warm beetroots as the juice stains intensely. Let the cooled slices marinate in the vinaigrette for at least 30 minutes.

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