Smoked Beetroot Salad, Mascarpone & Tarragon Recipe

Cooking Directions

• STEP 1.Preheat the smoker to 225°F (107°C).
• STEP 2.Wash and trim the beetroot, leaving the skin intact.
• STEP 3.Place the beetroot on the smoker rack and smoke for 2-3 hours, or until tender.
• STEP 4.Remove the beetroot from the smoker and let it cool.
• STEP 5.Peel the skin off the beetroot and slice it into thin rounds.
• STEP 6.In a bowl, combine the mascarpone cheese and chopped tarragon.
• STEP 7.Spread a dollop of the mascarpone mixture on a plate.
• STEP 8.Arrange the beetroot slices on top of the mascarpone.
• STEP 9.Garnish with additional tarragon leaves and serve.

Cooking Tips

• You can also roast the beetroot in the oven if you don't have a smoker.
• To enhance the smoky flavor, you can add a few wood chips to the smoker.
• Make sure to let the beetroot cool before peeling to avoid burning yourself.

Storage and Serving

• This salad is best served fresh.
• If you have leftovers, store the beetroot and mascarpone mixture separately in airtight containers in the refrigerator.
• To serve, simply assemble the salad again and garnish with fresh tarragon leaves.