Smoked Beet Juice

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 150 ml (5 fl oz) freshly juiced, skimmed and strained beetroot (beet) juice
  • food-grade sawdust*, for smoking
  • 150 ml (5 fl oz) reduced duck stock
  • 50 ml ( fl oz) Banyuls vinegar*
  • 25 ml (¾ fl oz) lemon juice
  • 0.1 g crushed black peppercorns
  • table salt, to taste
  • 1.2 g non-GM xanthan gum*


Place the beetroot juice in a stainless-steel bowl. Light a cold smoker* using the sawdust, place the bowl inside and smoke the juice at 4°C (39°F) for 30 minutes.

Heat the duck stock and combine with the beetroot juice. Add the vinegar, lemon juice and pepper. Check the seasoning and balance of flavour — it should taste a little sweet and sour. Add salt to enhance the savoury edge.

Using a hand-held stick blender, add the xanthan gum and blend until thickened. Check the seasoning again. Pass through a fine sieve, cover and set aside at room temperature until needed.