Smoked beetroot, almond, guajillo and dill




smoked beetroot

Guajillo Oil

Dill oil

  • 100g of dill
  • 100g of neutral oil

Ajo blanco

Crispy Capers

  • 20g of capers, rinsed
  • 100g of neutral oil



  • Thermomix
  • Muslin cloth



To make the guajillo oil, deseed the chillies and toast them in a hot pan to release their natural oils


Blend the oil and chilli together in a Thermomix at 70°C for 8 minutes. Allow the chilli oil to infuse overnight, then strain the next day. It will be vibrantly red, with a nutty, slightly smoky flavour, and obviously some chilli heat too


To make the dill oil, blend the dill with the oil at 80°C for 8 minutes. It will be vibrant green. Infuse the herb solids in the oil overnight, then strain through a muslin cloth or filter coffee paper

  • 100g of dill
  • 100g of neutral oil

Prepare a barbecue for direct cooking


Season each beetroot with salt and a splash each of Chardonnay vinegar and olive oil, then wrap individually in tin foil


Place the beetroots on the grill and leave them to smoke and steam for 3-4 hours until tender in the middle, topping up the coals as necessary. You can tell they are cooked by poking them with a butter knife - there shouldn’t be much resistance


Peel the beetroots and cut them into bite size pieces. Season them again with olive oil, vinegar and salt and store in the fridge until needed


To make the almond sauce, blend the almonds, ideally in a Thermomix (or another high power blender), until they release their natural oils and it becomes a smooth paste. This process takes 20 minutes


Blend the garlic, grapes and cucumber into a juice and pass through a sieve. Keep the juice and discard or snack on the pulp


Gradually combine the juice with the almond paste in a bowl, before incorporating the olive oil and Chardonnay vinegar - it should be smooth and silky and have the consistency of lightly whipped cream, so it just about holds its own weight on the plate. The flavour should be rich in almond but super fresh in acidity and sweetness. Season with salt

  • 50g of olive oil
  • 30g of Chardonnay vinegar
  • salt to season

Heat the oil in a frying pan, then squeeze the capers dry to remove excess moisture and fry until crispy, around 5 minutes. Drain and store in kitchen paper

  • 20g of capers, rinsed
  • 100g of neutral oil

To serve, spoon 2 tablespoons of the almond sauce onto a plate then scatter over pieces of beetroot, followed by some guajillo and dill oils, crispy capers and the dill fronds 

First published in 2022

Brought up in Spain, Ollie Templeton moved back to the UK as a teenager to pursue a career as a chef. After cutting his teeth in the kitchen at Moro, he set up Carousel – a restaurant and creative hub in London – along with his brother and cousins, where he both serves his own menu and hosts an ever-changing line-up of guest chefs.

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