Honey Smoked Beetroot Sliders
For BBQ lovers looking for a change to the norm or catering for non meat eaters, these sliders are very very hard to Beet (sorry, couldn’t resist it). The flavours really pop and whilst you might not convert carnivores, you’ll certainly give them pause for thought.
- 650g large cooked beetroot (not in vinegar)
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons light olive oil
- 2 tablespoons honey
- 2 tablespoons Cherry Bourbon Sauce
- Salt and Pepper to taste
- Lamb’s Lettuce
- Horseradish Sauce
The recipe is written for those lucky enough to have a smoker; offset or kettle, makes no difference. However it is also possible to cook this in a conventional oven, although they will miss the smokey flavours.
We also highly recommend that you use a temperature probe before you rest the chicken to make absolutely sure you have cooked the beetroot completely – I am honestly kidding right now.
Preheat your BBQ/smoker/oven to a really gentle 110C
Cut each beetroot into 1 cm slices, discarding the end pieces (the same diameter as the ‘Slider’ Buns), season and toss in the other ingredients until thoroughly coated in the dressing. Sprinkle with salt and pepper.
Add some pre-soaked hickory or Jack Daniels wood chips and add to the coals to create the smoke.
Arrange the slices on a tray and place onto shelf of smoker and cook for 30-60 minutes at 110C, turning once halfway through cooking, until the beetroot is sticky and glazed.
Remove the beets when they are ready and give your slider buns a bit of colour over the coals.
Serve in ‘Slider’ Buns with lamb’s lettuce and horseradish sauce and a garnish.
Remember smoked beetroot will give a pink tint to the vegetable, this is known as a smoke ring and is perfectly normal.