Smoky BBQ Beets

Smoky BBQ Beets Recipe


Little Lucifer
  • 1 pkt Little Lucifer Smoking ChipsSavoury Herb
  • 3 red beets
  • 3 golden beets
  • 3 target beets
  • 3 white endive, split in half
  • 50 g Chevre
  • 50 ml buttermilk
  • 1/2 lemon, juiced
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • Salt & fresh black pepper, to taste
  • 1 cup pecans, toasted
  • 2 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tbsp maple syrup
  • Mustard leaf or watercress, to garnish

What to do

  1. Prepare the beetroots by peeling and then top and tailing before placing them into a large roasting tray along with the endive. Season with a drizzle with extra virgin olive oil and a sprinkle of sea salt. Cook in BBQ on medium heat for 60 minutes or until tender. Allow to cool slightly before assembling salad.
  2. In a small mixing bowl combine the Chevre, buttermilk, lemon juice, mustard and Worcestershire sauce until everything is well incorporated. Adjust the seasoning with salt and freshly cracked black pepper and set aside.
  3. In another small mixing bowl combine the extra virgin olive oil, vinegar and maple syrup and mix to combine before dressing the beetroots and endive in the dressing.
  4. On a large serving platter place the beetroot and endive on it before drizzling over the buttermilk dressing and topping with chopped pecans and watercress.

Products used

Little Lucifer

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