Jamie Olivers Smoked Beets Recipe 55 Food

FOIL-ROASTED SMOKED BEETS - JAMIE OLIVER

Steps:

• Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife.
• Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they're done.
• Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.

ROASTED CARROTS AND BEETS WITH THE JUICIEST PORK CHOPS

Steps:

• Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor.
• Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
• Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden.
• While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling.
• Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper.
• When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.
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JAMIE OLIVER'S SMOKED BEETS RECIPE - (5/5)

Steps:

• First, light your charcoal barbecue or fire. Wash the beets and snip off the greens, reserving them. Fold a large piece of foil -- about 12-18" (24-36" unfolded), depending on the size of your beets -- in half to form a double layer. Lay the greens, then the beets, then the rosemary on top of the foil. (Note: if you don't have greens with your beets -- or want to save them to cook separately -- that's okay, just make sure the coals are at medium heat, not flaming, when you add your packet of beets.) 2. Roll up the foil, folding in the edges and twisting the ends together. Stab the foil a few times all over with a knife to allow the smoke to get inside and flavor the beets. Lift the rack of your barbecue with tongs and carefully insert your foil package among the coals, making sure you place some coals on top too. 3. Leave it to cook for 30 to 40 minutes, or until the beets are tender, then remove the package and allow it to cool down. Unwrap it and remove the beets, discarding the greens and rosemary sprigs. 4. Once cooled slightly, peel the beets and discard the charred skin. The skins should slip right off, but if they don't, gently scrape them away with the back of a paring knife. Cut the beets into irregular chunks and place in a bowl. Add the vinegar, 3 tablespoons of extra virgin olive oil, plenty of salt and pepper and half the parsley and tarragon. Toss, have a taste and adjust the seasoning if necessary. 5. Put the cottage cheese into a bowl and add the juice and finely grated zest from half your lemon. Stir in 2 glugs of extra virgin olive oil, the thyme leaves and some salt and pepper and gently fold it all together, so the oil and lemon marble through the cottage cheese. Taste the dressing and squeeze in a bit more lemon juice if you like. 6. To serve, divide the dressed beets between four salad plates. Top each plate with a spoonful of cottage cheese dressing. Scatter over the remaining herbs and enjoy!