Smoked beetroot with yogurt and toasted nuts
The original recipe calls for caramelizing the nuts, which adds an extra step, but worth it if you have the time and inclination.
Ingredients
- 1 kg Beetroots, whole and unpeeled
- 3 tbsp white rice
- 1 lemon's worth of rind
- 1 sprig fresh thyme optional
- Thick yogurt
- Macadamia, almond and pecan nuts, toasted
Instructions
- Preheat the oven to 200C (180 fan)
- Line a pot with a tight fitting lid with 2 layers of tinfoil, with a little extra to fold over the edges.Add the rice, lemon rind and thyme sprig and 2 tablespoons of water. Place the whole beetroots on top of the rice and place on high heat. Once the rice starts burning and smoke starts to be produced, seal the lid tightly, folding over the tinfoil, and smoke for 8 minutes exactly.
- As soon as the 8 minutes are up, remove from the smoker and place on a tray in the oven to bake for an hour, or until soft and well cooked.
- After baking, let them cool down, then peel and slice. Arrange on a serving tray and top with the yoghurt and toasted nuts. Serve at room temperature or slightly warmer.