Smoked beetroot with yoghurt and caramelised macadamias from Essential Ottolenghi: A Collection (page 185) by Yotam Ottolenghi

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Notes about this recipe

  • 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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