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Foil-Baked Beetroot Wedges — recipe

Recipes

Vegetables

BBQ

Everyday BBQ

Clean eating

Homegrown

Foil-Baked Beetroot Wedges

Earthy beetroot wedges, seasoned simply with thyme and olive oil, wrapped in foil and baked directly on the grill for a tender, smoky side.

Prep: 10 minCook: 25 min4 servingsEasy

Serves:

4

Ingredients

scrubbed and cut into wedges

to taste

to taste

Health Notes

Beetroot is rich in folate, manganese, and dietary fibre, supporting cardiovascular health and digestion.

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smokeandsoil.com/recipes/foil-baked-beetroot-wedges

Foil-Baked Beetroot Wedges

by L Field

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Level

Easy

Method

BBQ

Ingredients

Ingredients

4Beetrootscrubbed and cut into wedges

2 tbspOlive Oil

4Thyme

Saltto taste

Black Pepperto taste

Method

1

Notes

Ensure the foil parcel is well sealed to trap steam and cook the beetroot effectively.
For a softer texture, you can par-boil the beetroot wedges for 10 minutes before seasoning and grilling.

Seasonal Variations

Use carrots or parsnips instead of beetroot.
Add a few sprigs of rosemary alongside the thyme.

Nutrition (per serving, estimate)

120

kcal

3g

protein

20g

carbs

4g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

Log this cook

How did it turn out?

Date cooked

Notes (optional)

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Quick Reference

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4
Difficulty: Easy
Method: BBQ

Tags

BBQ friendlyWeeknightAutumnWinterGluten Free

Equipment

accessory

Heavy-Duty Foil

Heavy-duty foil is one of the unsung heroes in the BBQ toolkit. It is not just about wrapping food but about controlling the cooking environment and protecting your precious ingredients from the unpredictable nature of fire and heat. At Smoke & Soil, we believe in cooking with integrity and respect for the ingredients. Heavy-duty foil fits perfectly into this ethos by offering a reliable way to shield hot spots on your grill or smoker, ensuring even cooking without compromising the natural flavours and textures of your food. Unlike standard foil, which tears easily and causes frustration, heavy-duty foil stands up to the rigours of BBQ handling, making it a worthwhile investment for anyone serious about fire cooking. Using heavy-duty foil correctly requires a bit of know-how. It is excellent for lining trays to catch drips and make clean-up easier, but it is equally valuable for wrapping meats during resting or cooking phases. However, it is crucial not to overuse it. Wrapping everything in foil can trap steam and soften the bark on smoked meats, which is a cardinal sin in BBQ circles. Instead, use butcher paper for wrapping brisket and reserve foil for jobs where a tight seal is necessary. When wrapping, always crimp the edges tightly, folding twice to prevent leaks. This keeps juices locked in, allowing you to pour them back over the meat for an intensified flavour experience. Heavy-duty foil is a practical tool that aligns with the Smoke & Soil focus on clean, whole-food cooking. It supports the process without adding unnecessary complexity or chemicals. This foil helps you manage heat and moisture with precision, enabling you to deliver everyday BBQ that honours homegrown, seasonal ingredients. It is about working smarter, not harder, and respecting the fire’s role in the cooking process. When used thoughtfully, heavy-duty foil elevates your BBQ game, making it easier to achieve consistent, mouth-watering results.

grill

Firepit

A firepit is the most elemental and authentic way to cook outdoors, connecting you directly with the primal art of fire and ember cooking. It embodies the Smoke & Soil ethos by encouraging patience, respect for seasonal and homegrown ingredients, and a clean, whole-food approach to cooking over natural heat. Unlike conventional grills, a firepit demands an understanding of fire management, from building a steady ember bed to creating distinct heat zones for versatile cooking. This process rewards you with unmatched flavour complexity and an atmosphere that no other cooking method can replicate. Using a firepit properly means resisting the urge to cook over roaring flames. Instead, wait for the flames to die down and the wood to become glowing embers. This ensures even heat and prevents food from charring or tasting bitter. Choosing the right wood is crucial: seasoned hardwoods produce clean smoke that enhances flavour, while damp or unseasoned wood creates acrid, dirty smoke that can ruin your food. Managing the fire to establish zones of varying heat allows you to cook different cuts and ingredients simultaneously, from searing over high heat to slow cooking over gentle embers. Beyond cooking, the firepit is a social focal point, perfect for gathering friends and family around the fire. It encourages a relaxed, no-rush approach to BBQ, where the process is as important as the result. Mastering the firepit takes practice and patience, but it is a deeply rewarding skill that elevates everyday BBQ to an art form. It aligns perfectly with Smoke & Soil’s commitment to grounded, no-nonsense cooking that celebrates natural flavours and the joy of fire-cooked food.

grill

Kettle BBQ

The kettle BBQ is the quintessential all-rounder for British back gardens and patios. Its design allows it to function as both a direct grill and a convection oven, making it incredibly versatile for everyday BBQs. At Smoke & Soil, we value equipment that supports clean, whole-food cooking over fire and the kettle fits perfectly into this ethos. Its ability to maintain steady temperatures with the lid closed means you can slow-cook seasonal vegetables or roast joints with ease, while opening the lid transforms it into a classic open-flame grill for quick searing. Understanding how to control airflow through the vents is crucial to mastering the kettle BBQ. The bottom vents regulate oxygen to the coals, controlling heat intensity, while the top vent manages smoke and temperature by allowing hot air to escape. This simple but effective system lets you create two-zone setups for different cooking methods simultaneously. For example, sear your meat over direct heat then move it to the cooler side for gentle finishing. This flexibility is why the kettle remains the go-to cooker for both beginners and seasoned pitmasters. Practical use of the kettle BBQ means respecting its strengths and limitations. Always wait until the coals are fully ashed over and glowing before adding food, ensuring consistent heat and avoiding flare-ups. Resist the temptation to spread coals evenly across the base; instead, bank them to one side for indirect cooking options. Using the lid properly turns your grill into an oven, locking in moisture and flavour. This approach aligns with Smoke & Soil’s no-nonsense philosophy: get the fundamentals right, work with the fire, and let your ingredients shine.

tool

Long Tongs

Long tongs are an essential tool for anyone serious about fire cooking and BBQ. They provide the reach and control necessary to handle food and coals safely over open flames or hot grills. At Smoke & Soil, we believe in equipment that lasts and performs without fuss. Investing in a quality pair of long tongs means you avoid the frustration and hazards of using inadequate tools. They allow you to turn meat gently, move embers with precision, and handle vegetables without bruising or damage. This fits perfectly with our ethos of clean, whole-food cooking where the integrity of ingredients is respected. Using long tongs correctly is about finesse as much as function. Avoid the common mistake of gripping too tightly and crushing your meat, which squeezes out precious juices and ruins texture. Instead, think of the tongs as an extension of your hand, applying just enough pressure to hold and turn food confidently. Their length keeps your hands safe from heat and flare-ups, which is vital for a calm, controlled cooking process. The ability to move coals or embers also means you can manage your fire with ease, maintaining the right temperature zones for indirect or direct cooking. Practicality is key. Look for stainless steel models with a good locking mechanism for storage. This prevents the spring from bending or loosening over time. A well-made pair will be dishwasher-safe, but regular checks on the hinge tension ensure they stay responsive and reliable. Long tongs are not just a tool, they are a partner in your BBQ journey, helping you cook with confidence and respect for your ingredients and fire.

Fuel

lumpwood

Lumpwood Charcoal

Techniques

Cooking in Embers

Written by

L Field

Sauces & Rubs

Horseradish Cream

Freshly grated or jarred horseradish stirred into soured cream with lemon juice and a little Dijon. Sharp, hot, and the natural companion to grilled mackerel, beef, and any rich oily fish.

5 min4 servingsEasy

prep

Prepare the Beetroot

Wash and scrub the beetroot thoroughly, then cut each one into 6-8 wedges. Place the wedges in a bowl and toss with the olive oil, fresh thyme sprigs, sea salt, and freshly ground black pepper until evenly coated.

10 min

2

Foil-Bake the Wedges

Lay out a large sheet of heavy-duty aluminium foil. Tip the seasoned beetroot wedges into the centre and fold the foil over to create a sealed parcel. Place the parcel directly onto the hot coals of your prepared barbecue.

3

Cook and Serve

Cook for 20-25 minutes, turning the parcel occasionally with long tongs, until the beetroot is tender when pierced with a knife. Carefully open the foil, avoiding the steam, and serve the wedges immediately.

25 min

Notes

Ensure the foil parcel is well sealed to trap steam and cook the beetroot effectively.
For a softer texture, you can par-boil the beetroot wedges for 10 minutes before seasoning and grilling.

Health Notes

Beetroot is rich in folate, manganese, and dietary fibre, supporting cardiovascular health and digestion.

Seasonal Variations

Use carrots or parsnips instead of beetroot.
Add a few sprigs of rosemary alongside the thyme.

Nutrition

Per serving (estimate)

120

kcal

3g

protein

20g

carbs

4g

fat

Grounded fire cooking for everyday life. Grow it. Cook it. Eat well. Do it properly.

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