Alanna Sapwell’s smoked beetroot, agrodolce and hazelnuts

Ingredients

• 1 smallradicchio, leaves separated
• 60 ml (¼ cup)verjuice
• to serveroasted chopped hazelnuts, baby red shiso and bull’s blood leaves (see note)
• 12baby beetroot, trimmed
• 8 sprigsthyme
• 100 gwoodchips (see note), soaked in cold water for 30 minutes and drained
• 30 ml (2 tbsp), plus extra for drizzlingextra-virgin olive oil
• 2golden shallots, thinly sliced
• 225 mlwhite wine vinegar
• 80 ml (⅓ cup)dry white wine
• 75 gcurrants
• 45 gcaster sugar

Instructions

1. 1

   Roast the beetroot

   Preheat the oven to 180°C. Set the beetroot on a sheet of foil lined with baking paper, drizzle with oil, add the thyme and season to taste. Toss to coat, then wrap the beetroot securely in the foil and paper and place it on a large oven tray. Roast for about 50 minutes, until just tender. Cool slightly, then peel and halve.

2. 2

   Smoke the beetroot

   Line a large wok with foil and spread the soaked, drained woodchips over the base. Put a wire rack above them and arrange the beetroot on the rack; cover tightly with a lid or a double layer of foil. Heat the wok over an outside gas ring on medium until the chips start smoking. Turn the heat to low and smoke the beetroot for 15 minutes.

3. 3

   Make the agrodolce

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

4. 4

   Wilt the radicchio

   Put the radicchio in a large bowl, drizzle with extra oil, season to taste and toss. Heat a large frying pan over high heat and cook the radicchio, tossing often, for about 30 seconds, until it starts to wilt. Add the verjuice to deglaze the pan and keep tossing until it has evaporated.

5. 5

   Plate and serve

   Divide the radicchio between plates and top with the beetroot and bull’s blood leaves. Spoon over the warm agrodolce and finish with hazelnuts and herbs.

What is smoked beetroot with agrodolce?

Agrodolce is an Italian sweet-and-sour style of dressing or sauce, here made with vinegar, wine, currants and sugar. It gives the earthy beetroot a bright, rounded contrast.

This version layers roasted, smoked beetroot with quickly wilted radicchio and a crunchy garnish. The result is a vegetarian entrée with contrasting colours, textures and flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 5g protein, 43g carbs, 14g fat.

The beetroot and currants provide most of the carbohydrates, while olive oil and hazelnuts contribute much of the fat. Beetroot, hazelnuts and the leaves provide some protein, though this is a vegetable-led dish. For a more filling plate, serve it with a protein-rich main or a portion of beans.

Roasting before smoking

Baby beetroot: roasting them in a sealed parcel with thyme helps them become tender while keeping their moisture. They should be just soft enough to pierce before they are peeled and halved.

Woodchips: soak and drain them as directed, then use them in the foil-lined wok beneath the rack. Keep the wok tightly covered while smoking so the beetroot can take on the smoke.

Getting the agrodolce right

Shallots: give them about 3 minutes in the oil to soften before adding the rest of the ingredients. This starts the sauce gently without rushing the reduction.

Reduction: simmer the mixture for 12 minutes over low heat, until it has reduced. Keep it warm while you prepare the radicchio so it is ready to spoon over the finished plates.

A quick cook for radicchio

High heat: the radicchio needs only about 30 seconds in the pan, with frequent tossing, to begin wilting. A brief cook keeps some shape and avoids turning the leaves limp.

Verjuice: add it to the hot pan to deglaze, tossing until it evaporates. This brings a tart note to the leaves and helps lift the flavour left in the pan.

Balancing flavour and texture

Bitter leaves: radicchio brings a pleasantly bitter edge to the sweet-tart agrodolce. Its contrast helps keep the dish from tasting one-note.

Crunch and herbs: hazelnuts add a toasted, crisp finish, while baby red shiso and bull’s blood leaves provide a fresh garnish. Add them when serving so their texture and appearance remain distinct.

Serving the dish

Arrange the radicchio first, then distribute the beetroot and spoon the warm sauce over the top. Finish with the hazelnuts and herbs just before bringing the plates to the table.

Serve it as a starter or alongside a main course. Crusty bread or a simple grain side can help make it a more substantial meal.

Recipe notes & tips

• Trim the beetroot before roasting so it is ready to handle once tender.
• Let the roasted beetroot cool slightly before peeling.
• Keep the smoking wok covered tightly to retain the smoke.
• Use a low heat for the agrodolce simmer so it reduces steadily.
• Toss the radicchio frequently during its brief time in the hot pan.
• Add the hazelnuts and herbs at the end to preserve their texture.

Variations

• Extra crunch: scatter on additional roasted hazelnuts just before serving.
• More herbs: use a little extra baby red shiso or bull’s blood as a fresh garnish.
• Milder leaves: replace some of the radicchio with a milder leafy salad green.
• Citrus note: add a little finely grated orange zest to the finished dish.
• Heartier plate: serve with cooked beans or a grain on the side.

Common mistakes to avoid

• Undercooked beetroot: roast until just tender before peeling and smoking.
• Loose foil cover: seal the wok with a lid or double foil so smoke stays inside.
• High simmer: reduce the agrodolce over low heat to avoid cooking it too aggressively.
• Overcooked radicchio: remove it as soon as it starts to wilt, after roughly 30 seconds.
• Soggy garnish: add the hazelnuts and herbs just before serving.

How to store

Store leftover beetroot and agrodolce separately in covered containers in the fridge for up to 3 days. Reheat the beetroot and sauce gently, then cook fresh radicchio and add the garnish just before serving.

Frequently asked questions