Instructions
Prepare the beetroot:
Slice the cooked beetroots into thin rounds. Place them in a warm smoker at 75°C (167°F) and smoke them for about 20 minutes to enhance their natural sweetness with a subtle smoky flavor.
Slice the apples:
Cut the Granny Smith apples into thin slices to match the size of the beetroot rounds. Their crisp tartness will perfectly complement the smoky beetroot.
Assemble the towers:
Create elegant stacks by alternating slices of beetroot and apple. This layered presentation brings a beautiful contrast of color and texture to the dish.
Serve:
Arrange the towers on individual plates and pair them with the smoked eel. Add a dollop of sour cream to each plate, sprinkle with freshly grated lemon zest, garnish with a sprig of oregano, and finish with lightly crushed pink peppercorns for a touch of spice and color.
A Handy Tip for Food Safety
Avoid placing raw ingredients directly next to partially cooked or smoked items on the grill to prevent cross-contamination. Use separate cutting boards for raw and cooked foods. Barbecook® offers a range of bamboo cutting boards that help keep your preparation space hygienic while adding a touch of style to your kitchen or barbecue setup.
This elegant dish is a beautiful addition to any barbecue menu, blending vibrant flavors with a sophisticated presentation. Enjoy!
