Beets | smoked yoghurt | lime salsa

4 persons | Kamado, Desserts | Vegetarian | Dessert

Prep time

• Light a small amount of charcoal and heat the YAKINIKU® to a temperature of 90 °C. Once the temperature is reached, place the pro set in the Kamado. After this, place the half-moon heat shield at the bottom and place the standard grid at the highest level in the multilevel lift.

• Add some smoking wood using the woodchipper, also add a little Fire herbs and smoke the yoghurt for 10-20 minutes in a bowl or frying pan. Then remove the yoghurt and let it cool on a plate to room temperature.

Preparation

• Remove the grids from your Kamado and add some extra coals. Heat your YAKINIKU® to 250 °C.

• Place the beets (but keep 2) directly between the coals and roast them for about 1 - 1.5 hours, cavemanstyle. Afterwards, let the beets cool slightly.

• Meanwhile, finely chop the coriander and grate the ginger, garlic and lime. Make sure you only grate the outer green layer of the lime.

• Afterwards, finely chop the chilli too. Grind finely with a mortar or chop with a sharp knife to make a salsa and place the salsa in a bowl.

• Top with a little lime juice, olive oil, Japanese Szechuan Pepper and Japanese Smoked Salt and mix well.

• Now peel the grilled beets, removing all ash and burnt skin in the process.

• Afterwards, cut the grilled beets into quarters. Now also slice the raw beets wafer-thin and season the cooled yoghurt with Japanese Szechuan Pepper and Japanese Smoked Salt.

• Finally, divide the smoked yoghurt on the plate, place some cooked and raw beetroot pieces on the yoghurt and finish with the salsa.

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