Smoked Whole Roasted Beetroot with Grapefruit, Mojo Verde and Fennel Pollen. By Chef Andrew Clarke

Written by: Chef Andrew Clarke



Time to read 1 min

Smoked Whole Roasted Beetroot with Grapefruit and Mojo Verde. Fennel Pollen
Source: Chef Andrew Clarke Acme Fire Cult Classics Charlie Oven Masterclass

Prep time

10 min

Cook time

60-90 min


6-8 pers




United Kingdom


  • 2 Golden Beetroot
  • 2 Candy beetroot
  • 2 Red beetroot
  • Pickled Kumquats - optional
  • Fennel Pollen - optional
  • 1 Orange - segments
  • 1 Grapefruit - segments
  • 1 bunch Coriander
  • 2 Garlic Cloves
  • 1 tbsp Ground Cumin
  • 4 tbsp Merlot Vinegar
  • Extra Virgin Olive Oil 
  • Maldon Salt


Step 1 - Prep and heat the Charlie Oven

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. 

Step 2 - prep the beets

Wash the beetroot to remove any dirt, pierce the beets all over and place it in a roasting tray with thyme.  Add a splash of olive oil.  Cover with foil and place high in the oven.

Step 3 - Make the Moje Verde

Roughly chop the coriander before placing it in a blender with the garlic, cumin, olive oil, and merlot vinegar.   Blend to a loose paste consistency and set aside.

Step 4 - Prep the citrus

Peel the skins off the grapefruit and oranges.  Remove the segments and place aside to dress the dish.

Slice the Kumquats and set aside.

Step 5 - Prep the cooked beets

Check the beets by piercing with a knife. If it gives easily, it is cooked.  If not, pop them back into the Charlie and give them more time.

Once cooked, remove the skins and slice into discs.  

Andrew Clarke piercing the beets
Source: Chef Andrew Clarke Acme Fire Cult Classics Charlie Oven Masterclass

Step 6 - Assemble the dish

This dish looks beautiful.  Take time to dress the plate.  Start by placing the beetroot discs on a large flat plate.  Dress with 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.