Shared by Loren Abramovitch
![Chef holding metal bowl with charred beets, sour cream and olive oil.](https://images.prismic.io/jewishfoodsociety/6c8a7d61-9617-49c3-834f-d32ba8592104_QP3A2257.jpeg?auto=compress,format&rect=23,0,1455,1000&w=1600&h=1100)
This recipe was shared by Loren Abramovitch. Read more about his family in "A Lag B’Omer Feast From the Lower Galilee" and try his recipes for Fire-Cooked Potatoes Stuffed With Spinach and Cheese, Fire-Cooked Pita Stuffed With Zaatar and Garlic, and Mallow and Scallion Fritters.
If not cooking in a fire, preheat the oven to 500 degrees.
Wrap each beet in foil.
If cooking with a fire, tuck the beets into the bottom center of the bonfire and cook for about 1 hour until charred on the outside and tender on the inside. If using an oven, roast for 60 minutes until the beets are easily pierced with a knife and browned on the outside.
Remove from the oven and unwrap. Once cool enough to handle, peel and cut into 1-inch pieces. Serve with a dollop of sourcream and a drizzle of olive oil.