SET UP YOUR EGG
Set up your EGG for dirty cooking, with no cooking surfaces in place. The target temperature is 220°C-240°C – but this is a very forgiving cook, so there’s no need to worry too much about the exact temperature.
DIRTY COOK THE BEETROOTS
Cut each beetroot in half, then coat lightly with olive oil and season with sea salt. When the coals are nicely glowing, place the beetroots cut-side down into the embers. Cook for around 45 minutes, turning occasionally, until the beetroot is soft all the way through and nicely charred on the outside. Don’t be afraid of a little blackening – that’s where much of the flavour comes from.
ASSEMBLE THE PLATE
Remove the beetroot from the EGG and allow it to cool just enough to handle. Trim off and discard the blackened edges, but don’t worry away a few bits of char remaining. Cut into wedges and arrange on a serving plate.
Season with salt and a little pepper, squeeze over the lime, crumble generously with feta and finish with plenty of torn mint and coriander.
Drizzle with a little olive oil and serve warm.
