Smoked Beet Carpaccio Recipe
Smoked Beet Carpaccio
Total time: 30 to 60 minutes

Cooking time: BBQ at 210 °C / 425 ˚F | 45 minutes

Difficulty: Easy
Chef's Note

Note that these recipes can be made without pellets, simply on the barbecue. They'll still be good - but without that little extra!  

For 4 servings

- 4 yellow beets
- 3 blood oranges (1 for juice and 2 more for slicing)
- Olive oil
- Salt & pepper
- Freshly ground black pepper
- 1 Tbsp. white balsamic vinegar

- Aluminium foil
- Barbex sugar maple wood pellets
  1. Prepare a pellet pouch and place it on the barbecue until there is smoke.
  2. Put beets in a bowl and drizzle with olive oil, salt, and pepper before placing them on the barbecue.
  3. Once well cooked, let stand for a few minutes before peeling using the back of a knife and cutting into even slices.
  4. Peel blood oranges (2) down to the flesh and cut into even slices.
  5. Remove seeds from pomegranate.
  6. Assemble a layered salad with seeds, pepper, olive oil, vinegar, and orange juice.
Before barbecuing
Smoked Beet Carpaccio 1
Transform your barbecue into a smoker in just a few seconds
Smoked Beet Carpaccio 2

No special equipment required. BARBEX makes smoking pellets that let you turn any kind of barbecue into a smoker. A simple pierced aluminum foil packet filled with a handful of pellets creates all the smoke you need to imbue your food with an irresistible pure smoky flavor.

Pellets are made from 100% sugar maple wood to enhance the taste of grilled white meats, with another produced from 100% oak to give a unique flavor to red meat.

More recipe ideas

 Photo : Marie-Noëlle Courcy

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****