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

Earthy, Smoky Beetroot Paired with Creamy Feta and Crunchy Walnuts

This recipe was part of our Festive Masterclass with Chef James Peck

Prep Time: 20 minutes
Cook Time: 1-2 hours
Serves: 4-6 people

This Ember-Roasted Beetroot dish is a perfect balance of smoky, earthy flavours and creamy, tangy feta icing. Topped with toasted walnuts and fresh chives, it’s a stunning side or starter that's both rustic and elegant. Cooking the beetroot directly on the embers of the Charlie oven intensifies its natural sweetness and adds a rich, smoky depth.

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

Instructions

Step 1 – Prepare Your Charlie Oven

• Load lumpwood charcoal (about half a football-sized amount) into your Charlie oven and light it.
• Preheat the oven to 200°C / 392°F, adjusting the vents to maintain a steady temperature.

Step 2 – Prepare the Beetroot

• Rinse the beetroot thoroughly, scrubbing off any dirt. Keep the skins on for roasting.
• Pat dry and leave whole.

Step 3 – Ember-Roast the Beetroot (Dirty Cooking)

• Place the whole beets directly onto the hot embers in the Charlie oven. This dirty cooking method 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.
• Once tender, remove from the oven and let cool slightly. Peel off the charred skins and cut into thick wedges or rounds.

Step 4 – Toast the Walnuts

• Place the walnuts in a dry skillet pan and set it in the Charlie oven (or toast gently on the hob over low heat).
• Stir every 30 seconds until the walnuts are golden and fragrant, about 5–7 minutes.
• Remove from the heat and roughly chop.

Step 5 – Make the Feta Icing

• 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.

Step 6 – Assemble the Dish

• Spread a generous layer of the feta icing across the base of a serving platter.
• Arrange the ember-roasted beetroot wedges or rounds on top of the feta base.
• Sprinkle over the toasted walnuts for a satisfying crunch.
• Finish with a scatter of freshly chopped chives for a burst of colour and freshness.
• Serve warm or at room temperature for maximum flavour.

Why You’ll Love This Ember-Roasted Beetroot

The combination of smoky, tender beetroot, creamy feta icing, and crunchy walnuts creates a dish full of texture and rich flavour. The fresh chives cut through with brightness, making this dish both comforting and sophisticated—an ideal starter or side that’s sure to impress.