Smoked beetroot with buffalo mozzarella
Smoked beetroot and soft buffalo mozzarella are the heart of this starter. Balsamic vinegar adds a tang to the sweet beetroot.
Method
Smoke the beetroot
Pat the cooked beetroot dry and cut it in half. Add the smoking dust to the smoker according to the manufacturer’s instructions.
Place the beetroot cut side up on the smoker rack. Close the lid. Taste a small piece as it smokes and take the beetroot out once it has a light smoky flavour.
Serve
Let the beetroot cool and cut it into wedges. Toss with olive oil and a splash of balsamic vinegar. Season with salt and pepper.
Drain the mozzarella and tear it into pieces. Divide the beetroot and mozzarella between the plates and spoon over the remaining dressing. Garnish with a little rocket.
Equipment
Smoker, tongs, knife, chopping board and bowl
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