Beetroot Carpaccio


  • 500g uncooked Beetroot
  • 500g Fresh Parmesan
  • Rocket
  • Olive Oil
  • Sea Salt flakes
  • Freshly ground Black Pepper

Cooking Instructions

  • Make a fire with medium heat. While waiting for the coals to be ready, wash the beetroot thoroughly. No need to peel them.
  • Add your chosen wood chunks for smoking and place the Beetroot on indirect heat at about 120 degrees Celsius.

Pro Tip: I like to use a heavier wood to ensure I get the smoky flavour we are after. A good rule of thumb is that wood used to smoke beef work well with Beetroot too.

  • The Beetroot is done when the skin comes loose and you can easily pull it off with your hands (60-90 mins depending on the size of the beetroots.
  • Remove from the heat and let it cool down to room temperature

Pro Tip: You can do the beetroot the day before or in the morning to save time on the day.

  • Once cold, slice the Beetroot very thin and arrange on a plate. Add Parmesan shavings and Rocket. Dress with Olive Oil, salt and pepper.

This goes well with:

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