Cooking with wood doesn't have to just involve grilling over flaming embers. If you haven't already, check out our 4 stages of fire article to read a bit more about what we mean. In this recipe we slowly roast beetroots whole until they become super soft, serving them with some all time classic flavours.
Preparation Time: 5 minutes
Cooking Time: 45 mins
5 beetroots (whole)
100g soft goats cheese
1 tbs fresh thyme leaves
1 tbs honey
Salt & Pepper
If you follow our stages of fire guide you want to be cooking with embers for this recipe. You can see from the picture the beetroot’s are sat on embers next to the fire. You are looking to use the indirect heat from the main fire along with the embers to slowly roast the beetroot’s. We have a specially designed basket for this from Country Fire Kitchen but you could just as easily cook them straight on the embers.
You are aiming for a slow roast, so depending on their size up to 45 minutes. Turning them every 10-15 minutes should be enough. It’s all about the fire management with this recipe. So as the logs in your fire start breaking down you can rake some more over to your beetroot’s.
You will know they are cooked when you can easily slide a knife into them. Set them aside to cool slightly.
Know prepare the dish.
We don’t peel the beetroot, if there’s any ash on them just brush it off. Top and tail them then cut into quarters. Arrange them onto your plates and place your crumbled goats cheese in and around. Drizzle over the honey and olive oil and sprinkle with the thyme leaves. Finally add some salt and pepper and you’re done.