Charcoal Roasted Vegetables

Servings: 8 | Prep Time: 10| Cook Time: 40-50| Skill Level: 1 (easy)


Roasted vegetables
• 6 small carrots, washed & unpeeled
• 6 small chioggia beetroots, washed & unpeeled
• 6 small kohlrabi, washed & unpeeled
• 6 small parsnips, washed & unpeeled
Shaved raw vegetables
• 1 medium chioggia beetroot
• 1 medium carrot
• Sea salt & pepper
• olive oil, to drizzle
• apple cider vinegar, to drizzle
• Edible flowers, to serve


Place vegetables on a grill plate over an open fire. Cover with a lid and roast for 30-40 minutes, turning occasionally until tender. Transfer to a chopping board and coarsely chop vegetables. Add to base of a serving bowl. Peel beetroot and carrots into long shavings and add to salad. Drizzle with olive oil and vinegar and season to taste. Scatter with edible flowers.