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Hickory-Smoked Heirloom Beetroot with...Hickory-Smoked Heirloom Beetroot with Macadamia-Horseradish Emulsion

Name: Hickory-Smoked Heirloom Beetroot with Macadamia-Horseradish Emulsion
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: 4 large heirloom beetroots (mixed colors: Chioggia and Golden); 2 cups kosher salt for roasting bed; 1 handful hickory wood chips for smoking; 1 cup raw macadamia nuts, soaked for 4 hours; 2 tbsp freshly grated horseradish; 1 tbsp fresh lemon juice; 1 tsp white miso paste; 1/2 cup cooked red quinoa, dehydrated or air-dried; 200ml grapeseed oil for frying and emulsion; Micro amaranth for garnish; Maldon sea salt for finishing

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Cuisine

Contemporary Vegan

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Servings

⏱

Prep Time

30 mins

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Cook Time

90 mins

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Difficulty

Hard

Slow-roasted heirloom beetroots, cold-smoked with hickory wood, served over a velvety macadamia nut cream with a sharp horseradish finish and crispy quinoa soil.

Contemporary VeganHard

Ingredients

•4 large heirloom beetroots (mixed colors: Chioggia and Golden)

•2 cups kosher salt for roasting bed

•1 handful hickory wood chips for smoking

•1 cup raw macadamia nuts, soaked for 4 hours

•2 tbsp freshly grated horseradish

•1 tbsp fresh lemon juice

•1 tsp white miso paste

•1/2 cup cooked red quinoa, dehydrated or air-dried

•200ml grapeseed oil for frying and emulsion

•Micro amaranth for garnish

•Maldon sea salt for finishing

Cooking Instructions

01
Preheat oven to 180°C (350°F). Place beetroots on a bed of kosher salt in a roasting tin and roast for 60-70 minutes until tender. Let cool, then peel and slice into 1-inch thick discs.
02
Using a handheld smoking gun or a stovetop smoker, cold-smoke the beetroot slices with hickory chips for 10 minutes. Set aside.
03
To make the emulsion, blend the soaked macadamias, lemon juice, miso, and 50ml of water in a high-speed blender until perfectly smooth. Gradually drizzle in 50ml of grapeseed oil while blending to create a glossy, stable cream. Fold in the fresh horseradish.
04
Heat the remaining grapeseed oil in a small pan to 180°C. Flash-fry the dried quinoa for 30 seconds until puffed and crispy. Drain on paper towels and season with salt.
05
To plate, place a generous spoonful of macadamia emulsion on the center of each plate and spread into a perfect circle using an offset spatula.
06
Arrange the smoked beetroot discs over the emulsion. Sprinkle with the crispy quinoa 'soil' and garnish with micro amaranth and a touch of Maldon sea salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023