4 similar-sized red or yellow beets

1/4 cup (60 ml) olive oil

4 sprigs fresh oregano

4 cloves garlic, unpeeled

2 oz (60 g) goat cheese, crumbled

Salt and pepper

Place each unpeeled beets in the centre of a double-layer square of aluminum foil. Drizzle with a little olive oil and add a sprig of oregano and a clove of garlic. Wrap each beet tightly.

Place in the centre of red-hot coals and cover with coals. Roast for about 1 hour or until a knife inserted in the centre of a beet pierces easily.

Remove the beets from the coals and peel; the skins will come off easily if the beets are cooked through. Cut into slices and arrange on a plate. Sprinkle with the goat cheese, season with salt and pepper, and serve.

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