Smoked Beetroot

Preparation info

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By Brent Savage

Published 2010

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  • 6 beetroot (about 900 g/2 lb in total), scrubbed and trimmed
  • 30 g (1 oz) smoking chips
  • olive oil, for drizzling


Preheat the oven to 170°C (325°F/Gas 3). Wrap each beetroot in foil and bake for 1½ hours or until tender. When cool enough to handle, peel and cut twelve 2 cm (¾ inch) cubes from each beetroot, reserving the off-cuts for the beetroot purée.

Place the smoking chips in the bottom half of a steamer and the beetroot cubes in the top half. Place over high heat and once smoke appears, remove from the heat. Stand for 8 minutes or until the smoke has evaporated. Remove the beetroot and set aside.

When ready to serve, warm in the oven and drizzle with olive oil.