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Meat Smoke Fire

Sweet and Spicy Baked Beetroot

Sweet and Spicy Baked Beetroot

This is one of our favourite side dishes for a roast in the Autumn and Winter. We use uncooked beetroot so it does take a bit of time to cook the beetroot. If you wanted a quicker version, you could use pre-cooked beetroot and it’s usually cheaper too.

A great side dish for a roast dinner but it’s also great cold in salads.

Cooking surfaces

Cast Iron Grid
Plate setter icon

BBQ Temperature

200°C

Ingredients

  • 3 to 4 uncooked beetroot or 1 packet pre-cooked beetroot
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp chilli flakes

Equipment

Method

  1. Set up your Egg for an indirect cook with the stainless steel grid at 180°c.
  2. If using uncooked beetroot, chop off the stalks and peel. For cooked beetroot, trim off the ends.
  3. Cut your beetroot into quarters.
  4. Make a foil parcel, take a large piece of foil, fold it in half and then fold it in half again. You’re looking to make a foil parcel that is double layered. 
  5. Roll over the edges of one side and then another. (Nic shows how to make the foil about 10.14 minutes into the live cook.)
  6. Add the beetroot to the foil parcel, followed by the oil, balsamic and chilli flakes.
  7. Fold over the remaining open edge so that you have a sealed parcel. Give it a good shake.
  8. The uncooked beetroot will take about 1 hour to cook, whereas cooked beetroot takes about 20 minutes.
  9. Remove from the heat and serve immediately or allow to cool and enjoy cold!
  10. We served this with venison stew and herby dumplings and pommes anna.

 

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