Ember-Roasted Beet Salad with Yogurt

Photo by Michael Piazza / Styled by Catrine Kelty

Look for beets that are evenly sized and measure at least 3 inches in diameter. Beets are very dense and lend themselves well to cooking over blistering coals until they create a blackened, charred crust. Underneath the sacrificial layer, the beets have a lovely earthy, mildly smoky flavor.

Serves 4–6

2 pounds beets, trimmed
1 tablespoon red wine vinegar
2 teaspoons honey
zest of 1 orange
1 small shallot, minced
1 teaspoon coriander seeds, coarsely ground
3 tablespoons extra virgin olive oil
¼ cup chopped parsley
kosher salt and freshly ground pepper
1 cup Greek yogurt or labneh

Build your fire using a log cabin method. Start with six logs and let them burn until the wood has broken down into white-hot coals covered with a layer of ash. Once most of the logs have carbonized into large embers, spread the coals evenly across the fire pit. For all of the recipes except the fish, move any partially burned logs to the perimeter of the fire and add fresh logs on top. Throughout the cook, maintain a medium-hot fire by raking fresh coals from the burning logs into the cooking area and replenishing the fire with additional wood as needed.

You will need a bed of hot embers to cook the beets: When most of the logs have carbonized and broken down into large coals, spread evenly into an even layer (about 2 inches) over the fire pit. Move any logs that have not broken down to the perimeter of fire and top with fresh logs. Continue to maintain the fire for the beets by moving fresh coals from burning logs onto the spent coals and adding fresh logs in their place.

Set beets directly into embers/coals; cook, turning the beets occasionally until they are tender when inserted with a skewer, about 40–60 minutes (depending on size). They will look charred and blackened. Transfer beets to a large bowl to cool. Once the beets are cool enough to handle, use a paring knife to trim the charred exterior and cut into ¾-inch wedges.

Meanwhile, stir together the vinegar, honey, orange zest, shallots and crushed coriander seeds. Whisk in olive oil and parsley, and season to taste with salt and pepper. In a separate bowl, whisk labneh or yogurt with ó teaspoon salt.

Toss warm beets in the bowl with dressing. Spread yogurt on a platter and arrange beets on top. Drizzle over any remaining dressing.

This recipe appeared in the Fall 2026 issue as part of a larger story, Fire Season: A Fall Gathering.