05 Dec 2022
1 Hour 20 Minutes | easy | Serves 2
Beetroot work so well when cooked whole on the BBQ, and there’s no need to even peel them. They can be wrapped up whole then slowly cooked, which keeps them tender and preserves all of their beautiful earthy flavour. We love to serve them with salty cheeses like halloumi, or use feta or goats’ cheese if you prefer.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium high.
Coat the beetroots in a splash of oil and season them with salt. Wrap each one in foil.
Place the beetroots in the centre of the BBQ, so they’re close to the heat source but not directly over it. Cook for around an hour with the lid closed, moving them around occasionally to ensure even cooking. This will take around an hour – they’re ready when a skewer can be easily inserted into the centre.
Combine the yoghurt with the chopped herbs and orange juice and season with salt and pepper. Set aside.
Once the beetroots are cooked, set aside while you cook the halloumi. Lightly oil the halloumi and grill directly over the heat source until soft and charred.
To assemble the salad, spread the flatbreads with herby yoghurt and arrange some radicchio/endive, sliced beetroot and halloumi on top. Add the diced orange, pumpkin seeds and a swirl of olive oil to serve.
Any leftover beetroots can be stored in the fridge and used in other salads – they’re particularly good with cooked grains or couscous. We also love adding them to toasted sandwiches!
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