Beetroot, smoky cucumber & linseed crisps

Beetroot, smoky cucumber & linseed crisps

By
From
Nordic Light
Serves
2 with leftovers
Prep
10 mins
Cooking time
40 mins
Photographer
Simon Bajada

Smoking foods is a tricky procedure best left to restaurant chefs, or for when you happen to be taking a sojourn at a Scandinavian summer house, where outdoor smokers are commonplace. However, using smoked salt like this can impart a little of that same smoky flavour to the cucumber in this recipe quite easily.

You’ll have some left-over beetroot here – these can be used to make beetroot crispbreads, blended into a cold beetroot gazpacho or used to make a beautiful salad with goat’s cheese, toasted nuts and greens.

Ingredients

Quantity Ingredient
700g whole beetroot
1 tablespoon smoked salt
1/2 telegraph cucumber
3 tablespoons Horseradish & apple yoghurt dressing
50g Linseed & poppy crisps, broken into shards

Method

  1. Bring a large saucepan of salted water to the boil. Add the beetroot, cover and cook for 40 minutes, or until a paring knife passes through the centre easily.
  2. Meanwhile, add the smoked salt to a bowl together with 1 litre of water. Stir to dissolve the salt. Using a mandoline, shave the cucumber in long thin strips into the bowl of salted water. Set aside for 10 minutes.
  3. When the beetroot are cooked, drain and refresh them under cold running water or in a bowl of iced water for 1 minute. Keeping one or two of the beetroot out for the salad, set aside the remainder in the refrigerator for another meal. Peel off the skins of the reserved beetroot and cut them into thin discs with the mandoline. Place the beetroot discs in a bowl, add the yoghurt dressing and sprinkle with sea salt. Toss to combine.
  4. Remove the cucumber pieces from the water and arrange on serving plates together with the beetroot. Scatter over the linseed and poppy crisp shards to serve.
Tags:
simon
bajada
new nordic
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