Roasted beets
Recipe
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10 minutes
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245 minutes
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255 minutes
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8 pieces
Is the EGGing done? Then you close the rEGGulator and the air regulator of your kamado. The charcoal goes out so that you can use it again the next cooking session. But did you know that you can also use the residual heat that remains in your Big Green Egg by, for example, roasting beets? Delicious for a salad the next day. There are several possibilities. How about dried tomatoes , roasted garlic and onions , or homemade beef jerky ?
INGREDIËNTEN
PACKED BEETROOT
- 4 yellow beets
- 4 red beets
- 1 tbsp olive oil
- sea salt
PREPARATION
- Make sure the starting temperature of your EGG is around 180°C.
- Wash the beets and pat them dry. Rub them with the olive oil and sprinkle them generously with sea salt and freshly ground pepper.
PREPARATION
- Place the convEGGtor and the grid . Place the beets on the grid and close the lid of the EGG.
- Roast the beets overnight until the EGG has cooled completely and the heat inside has dropped to ambient temperature.
- Remove the beets from the EGG.
- Peel the beets just before serving or processing them and cut them into wedges.
TIP
- Without residual heat you can of course also roast the beets. Then keep a constant temperature of about 80 °C and a cooking time of about 4 hours.
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