Whole beetroot roasted in the embers until tender, then sliced and served with crumbled goat's cheese, walnuts, and honey. Earthy, sweet, and tangy.
smokeandsoil.com/recipes/fire-roasted-beetroot-with-goat-s-cheese
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
2
Level
Hard
Method
BBQ
Ingredients
For the Dressing (Optional Wild Garlic Variation)
High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. Fire-roasting beetroot over a hot BBQ draws out its earthy depth while creating a smoky crust that lifts the flavour beyond the usual boiled or roasted versions.
This recipe leans on simple, seasonal ingredients that work in harmony. The beetroot is treated with just olive oil, salt and pepper before hitting the fire, allowing its character to shine through. Once cooked, it’s paired with soft goat’s cheese, whose creamy tang cuts through the intensity of the char and smoke. A dressing of olive oil, vinegar, Dijon mustard and garlic ties the dish together, offering brightness and a touch of sharpness without overwhelming the core flavours.
Cooking beetroot on the BBQ requires patience and attention, but it’s worth the effort. The fire is a tool here — controlled, deliberate — coaxing out layers of flavour that can’t be replicated in the kitchen. This is everyday BBQ at its best: straightforward, grounded, and focused on clean, whole-food ingredients that celebrate the season and the craft of fire-cooking.
Ingredients
unpeeled, scrubbed clean
a British log or crottin), crumbled
For the Dressing (Optional Wild Garlic Variation)
finely chopped, or 1 clove of regular garlic, minced
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Barbecue
Set up the Weber Master-Touch for direct, high-heat cooking. Ignite a full chimney starter of Weber briquettes. Once the briquettes are fully ashed over and glowing red (approximately 20-25 minutes), spread them evenly across the charcoal grate to create a stable, hot bed of embers.
Prepare the Beetroot
While the coals are heating, trim the tops and tails from the beetroots, but do not peel them. Toss the beetroots in the 2 tbsp of olive oil, salt, and pepper. The oil will help the skin char and prevent the flesh from drying out.
Fire-Roast the Beetroot
Using long-handled tongs and heat-resistant gloves, place the oiled beetroots directly onto the hot, glowing embers. Close the lid of the barbecue. Turn the beetroots every 15 minutes to ensure even cooking and charring on all sides.
Check for Doneness
After 45 minutes, check the largest beetroot for doneness by piercing it with a sharp paring knife or skewer. It should slide in with minimal resistance, indicating the flesh is tender. If resistance is felt, continue cooking, checking every 5-10 minutes. Total cook time will be 45-60 minutes depending on size.
Rest and Peel
Once tender, remove the beetroots from the embers and place them on a cutting board. Allow them to rest for 5-10 minutes. While still warm, the charred skin should rub off easily using a piece of kitchen paper or a paring knife. The intense colour and flavour will be preserved beneath the skin.
Dress and Serve
Slice the peeled beetroots into quarters or thick rounds. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and the chopped wild garlic (or minced regular garlic). Toss the warm beetroot slices in the dressing. Arrange on a serving plate, top generously with the crumbled goat’s cheese, and serve immediately.
Dress and Serve
Slice the peeled beetroots into quarters or thick rounds. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and the chopped wild garlic (or minced regular garlic). Toss the warm beetroot slices in the dressing. Arrange on a serving plate, top generously with the crumbled goat’s cheese, and serve immediately.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Written by
L Field
