Fire Salad
- 4 medium red beets
- 4 medium carrots
- 4 spring onions
- Salad leaves, for serving
- Grated Parmesan or other sharp cheese, for serving
- For the balsamic dressing
- 2 cups (480 ml) balsamic vinegar
- 8 garlic cloves, crushed
- 1 bunch fresh thyme or rosemary
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Butcher’s string or garden wire
You can play around with the root vegetables and choose different varieties to hang over the fire. I love watching them swing over the flames, as their delicious cooking smells waft around the campsite.
Light your fire and let it burn down for about one hour, or until you obtain a medium heat. Build a tripod over the top.
String the vegetables up using butcher’s string or garden wire. Hang the beets over the fire, using the tripod, and cook for one hour, then hang the carrots and onions, and cook with the beets for another two to three hours, or until tender.
Meanwhile, make the dressing: Combine the balsamic vinegar, garlic, and thyme in a saucepan and bring to a boil over the fire on a grill. Continue boiling for about 15 minutes, or until the strong vinegar flavour mellows and the mixture is reduced by half. Let cool then strain into a bottle. Whisk in the olive oil and season with salt and pepper.
Peel the veggies and slice. Arrange on a plate with the salad leaves. Drizzle with some of the balsamic dressing, finish with a generous grating of cheese, and serve. Reserve remaining dressing for another meal.
