Beet Home Fries – Roasted beetroot salad with pumpkin seeds, goat’s cheese and grilled lemon

Vegetarisch -

Beet Home Fries – Roasted beetroot salad with pumpkin seeds, goat’s cheese and grilled lemon

Ingredients

• 4 beetroot bulbs, peeled
and cut into not too thick slices
cut
• 1 tbsp olive oil
• Sea-salt
• 4 untreated lemons,
halved
• 1 roll of goat’s cheese
• ¼ cup pumpkin seeds
• Pepper
• optional: 2 tbsp dried
Cranberries or raisins

Smoking wood:
Mesquite


preparation

Equip the smoker or a closed grill system with a smooth grill or plancha plate and a grill grate for direct grilling and set it to approx. 180 °C.

Put the beetroot slices in a bowl. Drizzle generously with olive oil and season with sea salt. Mix with your hands so that all the slices are oiled and salted all over. Rub the grill or plancha plate with olive oil and spread the beetroot slices on top. Close the lid and roast them for around 30 minutes until they are cooked softly, turning them every now and then. At the same time, grill the lemons; they should take on a noticeable color. Then roast the pumpkin seeds until golden brown.

Arrange everything on a plate and season with salt, pepper and olive oil. Crumble the goat's cheese and spread it on the beetroot slices together with the pumpkin seeds and, if using, raisins or cranberries. Finally, drizzle the juice of the grilled lemons over everything.

FIRE&FOOD Issue 1-2020


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