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
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