How long does beetroot take to cook on charcoal?

Allow 45 minutes to 1 hour. Place whole, unpeeled beetroot straight onto the hot charcoal in Charlie, close the door and turn them occasionally. They are ready when a skewer slides in easily.

Should I peel the beetroot before roasting?

No. Scrub the beetroot clean but leave the skins on and keep them whole. The skins protect the flesh while it steams inside, and once cooked and slightly cooled, the charred skins peel away easily.

Can I make the feta icing ahead?

Yes. The feta icing can be made ahead and kept in the fridge for up to 2 days. Blend the feta with the milk until smooth, adding milk gradually for a soft, spreadable texture like frosting.

Can I serve the roasted beetroot cold?

It is best served warm or at room temperature, which makes it easy for entertaining. Spread the feta icing on a platter, arrange the beetroot on top, then finish with toasted walnuts and chopped chives.

Can beetroot really be cooked directly on the charcoal?

Yes. This is known as dirty cooking. Use good quality lumpwood charcoal and turn the beetroot carefully with long tongs so it cooks evenly on the charcoal.

Outdoor Cooking & Charcoal Oven Recipes / Roast

Cooked in the Charlie Charcoal Oven

Ember-Roasted Beetroot with Feta Icing, Toasted Walnuts and Chives

Name: Ember-Roasted Beetroot with Feta Icing, Toasted Walnuts and Chives
Prep time: 20 min
Cook time: 1 h
Yield: 4 to 6
Cuisine: British
Ingredients: 1kg raw beetroot (medium-sized, unpeeled); 200g feta cheese; 50ml whole milk (adjust as needed for consistency); 50g walnuts; 2 tbsp fresh chives (finely chopped); Salt and pepper

Beetroot straight from the embers, with creamy feta icing, toasted walnuts and chives. James Peck shared this at our Festive Masterclass. Earthy sweetness, smoke, salty cheese and crunch make a beetroot dish that deserves a good share of the plate.

James PeckChef, Ember

Roast

Prep20 minutes

Cook1 hour

Serves4 to 6

DifficultyMedium

Oven temperature200°C (390°F)

RackDirectly on the hot charcoal (dirty cooking)

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

1kg raw beetroot (medium-sized, unpeeled)
200g feta cheese
50ml whole milk (adjust as needed for consistency)
50g walnuts
2 tbsp fresh chives (finely chopped)
Salt and pepper

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£5,950.00Choose your oven, Charlie Charcoal Oven
Stag British Premium Lumpwood Charcoal£96.50
Charlie Oven Tongs 55cm£40.00

Method

Setting up Charlie

Light half a football of charcoal in the Charlie Oven
Allow the oven to reach 200°C (390°F)
Adjust the vents to maintain a steady temperature
Cook the beetroot directly on the hot charcoal

Rinse the beetroot thoroughly, scrubbing off any dirt. Keep the skins on and leave whole.
Place the whole beetroot directly onto the hot embers in the Charlie Oven for dirty cooking. This creates a smoky, caramelised exterior while steaming the inside.
Close the oven door and roast for 45 minutes to 1 hour, turning occasionally to ensure even charring.
Check doneness by inserting a skewer: it should slide in easily when fully cooked. Remove and let cool slightly.
Peel off the charred skins and cut into thick wedges or rounds.
Toast the walnuts in a dry skillet in the Charlie Oven or on the hob, stirring frequently until golden and fragrant, about 5 to 7 minutes. Roughly chop and set aside.
In a food processor or blender, combine the feta cheese and milk. Blend until smooth and creamy, adding more milk gradually to achieve a frosting-like consistency.
Spread a thick layer of feta icing across the base of a serving platter.
Arrange the ember-roasted beetroot wedges on top of the feta base.
Sprinkle over the toasted walnuts for a satisfying crunch.
Finish with a scatter of freshly chopped chives and serve warm or at room temperature.

Tips

Choose medium-sized beetroot for the most even cooking
The feta icing can be made ahead and kept in the fridge for up to 2 days
Use Charlie Oven Tongs to carefully turn the beetroot on the embers
A skewer test is the best way to check if the beetroot is cooked through
This dish can be served warm or at room temperature, making it great for entertaining

More recipes

The cook

James Peck

Chef, Ember

James Peck is chef-founder of Ember, his wood-fired restaurant in Wellingborough, and winner at FUME, Europe's leading live-fire cooking festival. He hosted Charlie Oven's Christmas Pork Masterclass.

More recipes by James Peck

Frequently asked questions

How long does beetroot take to cook on charcoal?

Allow 45 minutes to 1 hour. Place whole, unpeeled beetroot straight onto the hot charcoal in Charlie, close the door and turn them occasionally. They are ready when a skewer slides in easily.
Should I peel the beetroot before roasting?

No. Scrub the beetroot clean but leave the skins on and keep them whole. The skins protect the flesh while it steams inside, and once cooked and slightly cooled, the charred skins peel away easily.
Can I make the feta icing ahead?

Yes. The feta icing can be made ahead and kept in the fridge for up to 2 days. Blend the feta with the milk until smooth, adding milk gradually for a soft, spreadable texture like frosting.
Can I serve the roasted beetroot cold?

It is best served warm or at room temperature, which makes it easy for entertaining. Spread the feta icing on a platter, arrange the beetroot on top, then finish with toasted walnuts and chopped chives.
Can beetroot really be cooked directly on the charcoal?

Yes. This is known as dirty cooking. Use good quality lumpwood charcoal and turn the beetroot carefully with long tongs so it cooks evenly on the charcoal.