Slow-cooked heirloom beetroot

A classic preparation that makes the beetroot the star of the show and a suitable replacement for meat or fish. This makes this preparation perfect to use in vegan dishes.

Makes 2500g.

Slow-cooked heirloom beetroot

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forono beetroots



olive oil

As needed:


oak woodchips

Preparation method

  • Bake the beetroots for two to three hours on 160ºC until they are completely cooked.
  • Remove the skin and dry the beetroots in the pass or in a drying oven until they have reduced 50% in weight and have a liquorice-like structure.
  • Then smoke the beetroots for one hour in a smoker pot with oak woodchips. 
  • Pull vacuum the smoked beetroots with the olive oil and freeze.
  • Defrost the beetroots before use. 
  • Bake or grill the beetroots in a pan or oven with oil or butter. 

Serving suggestions

  • In a composition with game and bitter flavours such as chicory and cranberries.
  • As a replacement for meat or fish in a composition.
  • As part of an amuse-bouche or snack.

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