Smoked beetroot with yoghurt and caramelised macadamias from Plenty More (page 185) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.173 in the US edition.

  • Ganga108 on March 02, 2022

    This recipe is one with multiple steps, process and pots and pans. Smoke the beetroot (I did it outside on the BBQ). Bake the smoked beetroot. Make the salad. Toast the nuts. Make the caramel. Spread on a tray with nuts. Make the yoghurt sauce. Quite a few pots and pans along the way. But it is a stunner of a salad – both in flavour and looks – and a fantastic way to open a fancy meal. The smokiness of the beetroot with the sweet-bitter caramel, both lightened with the curd. Heaven.

  • ksg518 on August 24, 2016

    Typical Ottolenghi -- a fair amount of work for a great result. This really doesn't take much longer than roasting beets would since you just add the smoking step in the beginning. But smoking the beets requires lots of setup. The end result is a wonderful salad of sliced sweet and smoky beets topped with a yogurt dressing. The caramelized macadamias add a great pop of sweetness and texture. If there's a downside (besides the time it takes), it would be that my kitchen still had a smoky smell the next morning.

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