Smoked Beetroot Purée

Name: Smoked Beetroot Purée
Cuisine: Australia and New Zealand
Ingredients: charcoal*, for smoking; 250 g (9 oz) rock salt; table salt and freshly ground black pepper, to taste; 1 large beetroot (beet), washed; 20 ml (¾ fl oz) Banyuls vinegar*; 60 ml (2 fl oz/¼ cup) delicately flavoured olive oil; oak woodchips*, for smoking

Preparation info

Difficulty
Easy

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

1 large beetroot (beet), washed
250 g (9 oz) rock salt

Gluten-free
Vegan

Method

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