Fire-Pit Beetroots

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 4 large beetroots
  • 50 ml ( fl oz) olive oil
  • 2 teaspoons salt

Method

Light a small fire and, once hot coals appear, drop the beetroots onto the coals and cook for around 40 minutes to an hour, turning every 15 minutes until they are cooked through with some internal resistance.

Peel the beetroots, keeping the skins. While still hot, weigh the beetroot peelings and flesh, and purée 300 g (10½ oz) hot peelings with 200 g (7 oz) beetroot flesh, the olive oil and salt.