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.
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Ingredients
|
5 |
kg |
forono beetroots |
|
400 |
ml |
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.