Fire-Pit Beetroots

• 4 large beetroots
• 50 ml (1¾ fl oz) olive oil
• 2

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