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Food & More

Barbecook Oskar
Barbecook Smoking chips
4 to 6 people
2 hours smoking, 1 hour preparation
For the basil oil
500 ml olive oil
1 handful of basil
Some spinach leaves
ice cubes
For the marinated beetroot
2 beetroot (red, yellow or chioggia)
rice vinegar
olive oil
pine nuts
fresh basil leaves
apple capers
bread of your choice
2 balls of buffalo mozzarella (the best quality you can find) or burrata
4 beets (yellow, red or chioggia)
lime zest

Maybe you spotted it on instagram: I have a new toy. A new friend, actually. His name? Oskar L.

Oskar is the newest member in the Barbecook smoker family. And it must be said: he is a solid guy. Much easier in terms of maintenance and temperature control than its predecessor, quite a bit larger, too. Yes, I admit it: from that first contact I saw that it is a friend with a lot of potential. We’re going to even more fun smoking over the next few months. I’m sure of it.

Well now, what I have already created with it? Pork belly (but that’s for later) and beetroot. Beetroot? Indeed, this time smoking not meat, but vegetables instead. Previous vegetables that I have put on the smoker: squash and celeriac. I chose red beets and chioggia beets. The latter are a very nice white and purple/red on the inside.

Some slices of beet were marinated in vinegar, while I placed the other full beet in the smoker for two hours. I served them, in the absence of burrata, with buffalo mozzarella, basil oil, capers and pine nuts. Ideal for putting on the table and sharing with friends, family or neighbours, who happen to pop by.


  1. Heat the smoker to about 100 degrees Celsius for the beetroot.
  2. Place the beetroot on the grill above the coals. I tried cutting them open, in foil and just as they are in their skin. Wrapped in foil and with holes pricked in them gave the best result.
  3. Smoke them for two hours. Then peel them and cut into pieces.
  4. Peel 2 unsmoked beetroot for the marinated beetroot.
  5. Slice them paper thin with a mandolin.
  6. Place each type of beet into separate bowls with 2 parts oil to 1 part vinegar. Season with salt and pepper.
  7. Wash the basil for the oil and blanch it briefly in boiling water.
  8. Refresh it in ice water (water + ice cubes, of course) and shake dry.
  9. Mix the olive oil with the basil and spinach. Toast the pine nuts for garnish.
  10. Cut the mozzarella into pieces.
  11. Arrange the mozzarella and smoked beetroot casually on a plate.
  12. Garnish with the pine nuts, marinated beetroot and apple capers.
  13. Dress with black pepper, lime zest and droplets of basil oil.
  14. Serve with bread. Enjoy!

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