Smoked Beetroot with Scrunch Salad Recipe | Abel & Cole
Smoked Beetroot with Scrunch Salad
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Prep: 20 mins
Cook: 1 hr
Tonight you're going to learn how to smoke beetroot with just a pan and a bag of rice, then turn it into a pretty purple dip you can scoop up with homemade flatbreads.
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827 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 orange
  • A 75g bag of brown basmati rice
  • A handful of rosemary
  • 3 beetroot
  • 1 garlic clove
  • A 150g pot of plain flour
  • 2 tsp ras el hanut
  • A 400g tin of chickpeas
  • 1 cucumber
  • 1 fennel bulb
  • A 100g tub of alfalfa sprouts
  • A 40g sachet of tahini
From your kitchen
  • 2 tbsp olive oil
  • 1 tbsp + 80ml cold water
  • Sea salt and freshly ground pepper
You'll need
  • Vegetable peeler
  • Large pan with a lid
  • Foil
  • Baking tray
  • Bowl
  • Food processor
  • Frying pan
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Using a peeler, peel strips of the orange skin off. Place a double layer of foil in a pan with plenty over hanging the edges. Tip the rice on top of the foil along with the rosemary sprigs and orange peel.

  • 2.

    Add 1 tbsp water then place the beetroot on top. Bring all the edges of the foil together and seal tightly, leaving no gaps. Place a lid on top. Turn on the heat. After 3 mins you should see smoke escaping.

  • 3.

    Leave to smoke for a further 10 mins. Carefully open the package. Discard the rice and orange peel. Keep the rosemary. Place the beetroot on a baking tray. Place in the oven and roast for 40 mins till soft. Place the garlic clove in the oven for the final 20 mins of cooking.

  • 4.

    While the beetroot cooks. Make the flatbreads. Tip the flour into a bowl with 1 tsp of ras el hanut, a pinch of salt and 1 tbsp olive oil. Pour in 80ml cold water and knead to a smooth dough.

  • 5.

    Divide into four balls and roll into 15 cm circles. Heat a griddle or frying pan. Cook each flat bread for 2-3 mins on each side. Place at the bottom of the oven to keep warm.

  • 6.

    Once the beetroot is tender, place in a food processor with half of the drained chickpeas, seasoning and 1 sprig of the smoked rosemary. Squeeze the roasted garlic from its skin and add it. Pour in 1 tbsp oil and blitz till smooth.

  • 7.

    Mix the remaining chickpeas with 1 tsp ras el hanout, 1 tbsp oil and seasoning. Mix well. Gently fry in the pan used for the flat breads for 5-8 mins till crispy and golden.

  • 8.

    Slice the cucumber in half. Scoop out the seeds. Cut into diagonal moons. Trim and finely slice the fennel. Place in a bowl with the alfalfa sprouts. Juice the orange into a mug and whisk in the tahini and seasoning. Pour into the bowl with the vegetables and mix well. Scatter over the crispy chickpeas.