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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Beetroot
Preheat your smoker to 225°F (107°C). Wash the beetroot thoroughly and trim the tops and tails. Wrap each beetroot in aluminum foil with a drizzle of olive oil, salt, and pepper.
- 2
- 3
Prepare the Horseradish Sauce
While the beetroot is smoking, grate the fresh horseradish and mix it with lemon juice, a pinch of salt, and a drizzle of olive oil. Set aside.
- 4
Chop the Dill
Finely chop the dill and set aside for garnish.
- 5
Serve
Once the beetroot is done smoking, unwrap them and slice them into wedges. Serve warm topped with the horseradish sauce and garnished with chopped dill.