Smoked Beetroot Purée

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 1 large beetroot (beet), washed
  • 250 g (9 oz) rock salt
  • charcoal*, for smoking
  • oak woodchips*, for smoking
  • 60 ml (2 fl oz/¼ cup) delicately flavoured olive oil
  • 20 ml (¾ fl oz) Banyuls vinegar*
  • table salt and freshly ground black pepper, to taste


Preheat the oven to 160°C (315°F/Gas 2–3). Wrap the beetroot in foil, place on a baking tray with the rock salt underneath and bake for 4 hours or until tender. Remove from the oven and cool in the foil.

Light a hot smoker* with the charcoal. When the charcoal dies down a bit, add some of the woodchips. Once it is smoking well, remove the beetroot from the foil, place on the rack in the hot smoker and smoke for 15 minutes, then cool to room temperature.

Peel the beetroot with a knife, combine with the olive oil and vinegar and blend with a hand-held stick blender until smooth and velvety. Season with salt and a small amount of pepper. Check the consistency — depending on the water content of the beetroot you may need to thin it a little with a few drops of water. Store in an airtight container at room temperature until needed.