Charred by Genevieve Taylor

Author:Genevieve Taylor
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-05-29T16:00:00+00:00

Smoked beetroot, boiled egg, dill and horseradish

Lighting a barbecue just to smoke a bunch of beetroot might seem rather indulgent, and once they are midway through cooking you may question my sanity. Please trust me: as they smoke, they shrink and shrivel by about a third, which concentrates their earthy flavour intensely.

Serves 2–4, as lunch or a starter

8–10 smallish whole beetroots (beets) (between a golfball and a satsuma in size), trimmed with 2cm (¾ inch) stem left intact, and scrubbed under running water

4 eggs

a couple of handfuls of soft leaves, such as lamb’s lettuce or round lettuce

½ cucumber, very thinly sliced

For the dressing

4 tbsp extra virgin olive oil

1 tbsp hot horseradish sauce

juice of 1 lemon

1 small bunch of dill, chopped (reserve a sprig for garnishing)

1 tsp caster sugar

salt and freshly ground black pepper

Fire up your barbecue, setting it up for indirect cooking. Once it is ready to cook, add a few smoking wood chunks or chips.

Spread out the beetroot on the barbecue, away from the fire, and shut the lid. Leave to cook for a good couple of hours, checking every 30 minutes or so and moving them around so they cook evenly. Once they are tender when you pierce with the tip of a knife, remove them from the barbecue and set aside until cool enough to handle. Peel, using a small paring knife to help if necessary, then chop into bite-sized pieces. Put into a bowl and set aside.

Make the dressing by putting the olive oil, horseradish and lemon juice into a bowl and whisking together. Stir in the dill and season to taste with the sugar, salt and pepper. Set aside.

Put the eggs into a small pan and pour in enough cold water to cover them by a couple of centimetres (an inch or so). Set the pan over the hob and bring to the boil. Once boiling, turn the heat down to a simmer and cook for 4 minutes. Drain and run under cold water to stop the cooking, then peel and slice in half.

To assemble the salad, scatter a few leaves on to a large plate (or divide into portions over several plates) and add the cucumber slices. Top with the egg halves and beetroot. Drizzle over the dressing and garnish with a few bits of the reserved dill. Finish with a final grind of black pepper and serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.