Smoked Beetroot with Sour Cream and Dill — Mukhin-Inspired

About This Recipe

This recipe is inspired by Chef Vladimir Mukhin's New Russian Cuisine movement and his work at White Rabbit and Krasota in Moscow. Mukhin's mission has been to recover pre-Soviet Russian cooking — the imperial-era recipes, indigenous Siberian techniques, and the great Russian traditions of fermentation, smoking and pickling that were largely lost during 70 years of cafeteria-style Soviet cooking. This dish channels his approach: a humble Russian root vegetable elevated through technique (smoke), classical accompaniment (sour cream, dill, horseradish) and modern presentation.

Ingredients

Serves 4

• 8small beetroots (mixed colours)(scrubbed, tops trimmed)
• 2 tbspolive oil
• 1 tbspfine sea salt
• 2 sprigsfresh thyme
• 100 gapplewood smoking chips(or use a stovetop smoker)
• 200 gthick sour cream (smetana)(or full-fat Greek yogurt)
• 2 tbspfreshly grated horseradish(or 1 tbsp prepared horseradish)
• 1 tbsplemon juice
• 2 tbspyellow mustard seeds
• 60 mlrice vinegar
• 2 tbsphoney
• 0.5 tspsalt(for the pickle)
• 0.5 bunchfresh dill(fronds and tender stems)
• 30 grye breadcrumbs(toasted, optional)
• Maldon sea salt and freshly cracked black pepper

Instructions

1. 1

   Roast the beetroots

   Preheat oven to 180°C / 350°F. Toss the beetroots with olive oil, salt and thyme. Wrap each tightly in foil. Roast 60-75 minutes until a knife slides in easily. Cool slightly, slip off the skins (gloves recommended).

   Use mixed coloured beets — golden, candy stripe and red — for visual depth.

2. 2

   Pickle the mustard seeds

   Simmer the mustard seeds with rice vinegar, honey, salt and 60ml water for 8 minutes until plump and slightly syrupy. Cool. They will keep refrigerated for weeks.

3. 3

   Make the horseradish cream

   Mix sour cream with grated horseradish, lemon juice and a pinch of salt. Refrigerate while you smoke the beets.

4. 4

   Smoke the beets — stovetop smoker method

   Line a deep pan with foil, scatter applewood chips evenly, place a wire rack on top. Heat over high until the chips smoke. Add the peeled beetroots, cover tightly with foil, reduce heat to low. Smoke for 12-15 minutes until the beets are deeply aromatic and bronzed.

   If you don't have a stovetop smoker, use a large heavy pot with a lid and follow the same principle.

5. 5

   Plate fine-dining-style

   Cut the smoked beetroots into wedges. Arrange artfully on cool plates. Spoon dollops of horseradish cream around (don't smother the beets). Scatter generously with pickled mustard seeds and toasted rye breadcrumbs. Top with abundant fresh dill. Finish with Maldon salt and a crack of black pepper. Serve at room temperature.

Variations

• •

  Without Smoker: skip the smoke step — finish the roasted beets with a teaspoon of liquid smoke whisked into the oil.

• •

  Beet Carpaccio: thinly slice the cooled smoked beets with a mandoline; layer flat on plates.

Storage

Roasted/smoked beets keep 4 days refrigerated. Cream and pickled mustard seeds: 1 week.

Frequently Asked Questions