Name: Beach Byron Bay’s smoked beetroot, agrodolce and hazelnuts
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: 1 small radicchio, leaves separated; 60 ml (¼ cup) verjuice; Roasted chopped hazelnuts, baby red shiso and bull's blood leaves (see note), to serve; Smoked beetroot; 12 baby beetroot, trimmed; 8 thyme sprigs; 100 gm woodchips (see note), soaked in cold water for 30 minutes, drained; Agrodolce; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 2 golden shallots, thinly sliced; 225 ml white wine vinegar; 80 ml (⅓ cup) dry white wine; 75 gm currants; 45 gm caster sugar

“At the restaurant we roast, peel, then slightly dry out the beetroot over the fire-pit so it’s juicy on the inside with a beautiful smokiness,” says head chef chef Alanna Sapwell. “The flavours in this dish are nicely layered; the sweet and sour from the agrodolce, nuttiness of the hazelnuts, freshness of the red witlof, and bitterness of the radicchio.”

Ingredients

1 small radicchio, leaves separated

60 ml (¼ cup) verjuice

Roasted chopped hazelnuts, baby red shiso and bull's blood leaves (see note), to serve

Smoked beetroot

12 baby beetroot, trimmed

8 thyme sprigs

100 gm woodchips (see note), soaked in cold water for 30 minutes, drained

Agrodolce

2 tbsp extra-virgin olive oil, plus extra for drizzling

2 golden shallots, thinly sliced

225 ml white wine vinegar

80 ml (⅓ cup) dry white wine

75 gm currants

45 gm caster sugar

Method

1.Preheat oven to 180˚C. Place beetroot on sheet of foil lined with baking paper; drizzle with oil, scatter with thyme and season to taste. Toss to coat. Enclose foil and paper and place on a large oven tray. Roast until beetroot are just tender (50 minutes). Cool slightly, then peel and halve.

2.For smoked beetroot, line a large wok with foil, place soaked woodchips in base and place a wire rack on top. Place beetroot on rack and cover with a lid or a double layer of foil to seal tightly. Heat wok over an outside gas ring over medium heat until chips begin to smoke. Reduce heat to low and smoke until beetroot have taken on the smoky flavour (15 minutes).

3.Meanwhile, for agrodolce, heat oil in a small frying pan over medium-high heat. Cook shallots, stirring occasionally, until they begin to soften (3 minutes). Add remaining ingredients, bring to the boil, reduce heat to low and simmer until reduced (12 minutes); keep warm.

4.Place radicchio in a large bowl, drizzle with extra oil, season to taste and toss to coat. Heat a large frying pan over high heat; cook radicchio, tossing frequently, until starting to wilt (30 seconds). Deglaze pan with verjuice; cook, tossing frequently, until verjuice has evaporated.

5.To serve, divide radicchio among plates and top with beetroot and bull’s blood. Spoon over warm agrodolce and scatter with hazelnuts and herbs.

Bull’s blood leaves are available from select greengrocers. Smoking woodchips, such as apple or cherry wood, are available from barbecue-supply shops.
Notes

Profile Alana Sapwell

Styling by Vivien Walsh

Ingredients

Method

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