Smoke House Deli – Smoked Beetroot & Tangerine with Asparagus Salad
1- For the Beetroot:
Ingredients:
- Beetroot – 2
- Orange juice 300 ml
- Staranise – 1
- Coriander seeds – 5 gms
- Balsamic vinegar – 30 ml
Method:
- Peel the Beetroot and cut into wedges
- In a deep pan combine orange juice with star anise and coriander seeds along with Balsamic vinegar
- Put the pan in the oven and bake for 15 mins till the beetroot is soft
- Leave aside to cool
- Once cool Smoke the beetroot for 15 mins
- Use the rest of the liquid as dressing to drizzle on top of the salad
2- For the Guava Emulsion:
Ingredients:
- Guava Juice – 100ml
- Staranise -1
- Cinnamon- 10 gms
- Synthetic vinegar – 50ml
Method:
- Combine all the ingredients and simmer in a heavy based pan till it becomes syrupy
3- To assemble:
Ingredients:
- Arugula – 100 gms
- Orange slices of one orange
- Toasted Walnuts – 10 gms
- Feta – 50 gm
Method:
- On a chilled plate, arrange the Smoked Beetroot and Orange alternatively
- Drizzle some of the dressing
- Place Arugula on top
- Drizzle some dressing in the Arugula as well
- Add Feta
- Drizzle some of the guava emulsion
- Serve chilled immediately
Shamsul Wahid
Executive Chef
Smoke House Deli
