How do I know when roasted beetroot is done?

It is ready when a knife slides through the centre with no resistance. Smaller beetroot may take 60 minutes, while larger ones can need up to 90 minutes at 200°C (390°F).

What can I use instead of fennel pollen?

A few fronds of fresh fennel or a light pinch of toasted fennel seeds both work. Fennel pollen is optional in this recipe, as are the pickled kumquats, so the dish still works without them.

Can I make the mojo verde ahead?

Yes. Make it up to 3 days ahead and keep it in the fridge, where the flavours improve as they meld. It is a quick blend of coriander, garlic, cumin, olive oil and merlot vinegar.

Where should the beetroot go in Charlie?

On a roasting tray, covered tightly with foil, on the Charlie Oven Cooking Rack in the upper section of the oven. Leave enough room above the rack for the tray, and heat Charlie to 200°C (390°F) first.

Outdoor Cooking & Charcoal Oven Recipes / Roast

Cooked in the Charlie Charcoal Oven

Roasted Beetroot with Grapefruit, Mojo Verde and Fennel Pollen

Name: Roasted Beetroot with Grapefruit, Mojo Verde and Fennel Pollen
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 to 8 people
Cuisine: Australian
Ingredients: 2 golden beetroot; 2 candy beetroot; 2 red beetroot; 4 Pickled kumquats (optional); ¼ tsp Fennel pollen (optional); 1 orange, segmented; 1 grapefruit, segmented; 30g Coriander; 2 garlic cloves; 1 tbsp ground cumin; 4 tbsp merlot vinegar; 130ml (100ml mojo, 30ml roasting) Extra virgin olive oil, 2 tbsp for roasting; 100ml for the mojo verde. Add more to the mojo 1 tbsp at a time only if needed; Maldon salt; 4 sprigs Fresh thyme, For roasting the beetroot

Andrew Clarke pairs sweet roasted beetroot with grapefruit and fresh mojo verde. Fennel pollen adds a fragrant finish, with pickled kumquats if you fancy them. A colourful plate that brings sharpness and freshness to the beetroot's earthy flavour.

Andrew ClarkeChef Patron, Acme Fire Cult

Roast

Prep10 minutes

Cook1 hour 30 minutes

Serves6 to 8 people

DifficultyMedium

Oven temperature200°C (390°F)

RackRoasting tray on the Charlie Oven Cooking Rack, upper rack

CharcoalHalf a football of good quality lumpwood charcoal

Method

Setting up Charlie

Build half a football of lumpwood charcoal and light it. Allow the oven to reach 200°C (390°F).
Place the Charlie Oven Cooking Rack in the upper section of the oven, leaving sufficient room above to fit a roasting tray on the rack.

Heat the Charlie Oven to 200°C (390°F). Place a rack in the upper section of the oven, leaving sufficient room above to fit a roasting tray on the rack.
Wash the beetroot and pierce each one a few times with a knife. Place them on a roasting tray with 4 thyme sprigs, 2 tbsp olive oil and a pinch of salt. Cover the tray tightly with foil and place it on the rack high up in the Charlie Oven. Roast for 60 to 90 minutes until a knife slides easily through the centre.
While the beetroot is roasting, make the Mojo Verde. Place 30g coriander (leaves and tender stalks), 2 garlic cloves, 1 tbsp ground cumin, 100ml extra virgin olive oil, adding more 1 tbsp at a time only if needed to blend and 4 tbsp merlot vinegar into a blender. Blitz until smooth, season with salt and set aside.
Peel and segment the grapefruit and oranges over a bowl to catch the juice. Finely slice the kumquats into thin rounds.
Once the beetroot is cooked and cool enough to handle, remove the skins (they should slip off easily). Slice the beetroot into thick discs.
Dress a large flat plate with the beetroot discs. Arrange the citrus segments and place small pockets of Mojo Verde across the plate. Add the slices of pickled kumquats and finish with a light sprinkle of fennel pollen and flaky sea salt.

Tips

Use a mix of beetroot varieties (golden, candy and red) for a striking colour contrast on the plate.
The beetroot is done when a knife slides through the centre with no resistance. Smaller beets may be ready in 60 minutes while larger ones can take up to 90 minutes.
Make the Mojo Verde ahead of time and store it in the fridge for up to 3 days. The flavours improve as they meld together.
If you cannot find fennel pollen, a few fronds of fresh fennel or a light pinch of toasted fennel seeds make a good substitute.
Save any leftover citrus juice from segmenting to drizzle over the finished dish for extra freshness.

More recipes

The cook

Andrew Clarke

Chef Patron, Acme Fire Cult

Chef Andrew Clarke is an award winning chef and one of the UK’s leading live fire cooks. The chef behind London’s Acme Fire Cult, Andrew has also hosted masterclasses at Charlie, sharing his bold, ingredient led approach to cooking over fire.

More recipes by Andrew Clarke

Frequently asked questions

How do I know when roasted beetroot is done?

It is ready when a knife slides through the centre with no resistance. Smaller beetroot may take 60 minutes, while larger ones can need up to 90 minutes at 200°C (390°F).
What can I use instead of fennel pollen?

A few fronds of fresh fennel or a light pinch of toasted fennel seeds both work. Fennel pollen is optional in this recipe, as are the pickled kumquats, so the dish still works without them.
Can I make the mojo verde ahead?

Yes. Make it up to 3 days ahead and keep it in the fridge, where the flavours improve as they meld. It is a quick blend of coriander, garlic, cumin, olive oil and merlot vinegar.
Where should the beetroot go in Charlie?

On a roasting tray, covered tightly with foil, on the Charlie Oven Cooking Rack in the upper section of the oven. Leave enough room above the rack for the tray, and heat Charlie to 200°C (390°F) first.