Light the Bastard with the One Minute Lighter and heat the BBQ to a temperature of 200 degrees immediately. Wash the beets thoroughly, possibly with a brush to get all the soil off. Then dry them.

Place 3 sheets of aluminum foil on your work surface to wrap the beets with. Place the beets on the aluminum foil, drizzle with some olive oil, salt and pepper and wrap the beets. Cut the top off the bulb of garlic, and also wrap I with aluminum foil. Place the beets and garlic on The Bastard for about 40 minutes. Check with a skewer to see if they are done.

Put the green pepper on The Bastard, and cook until it starts to turn a little black. Remove the pepper from the Bastard and let cool. Finely chop the dill and put three tablespoons of the vegan yogurt in a bowl. Squeeze the lemon above it and add the horseradish. Finely chop the capers and green pepper and add this also to the sauce, season with salt and pepper. Remove the garlic from the Bastard and squeeze out the garlic cloves, chop finely and add to the sauce.

Cut the beets lengthwise, spread some sauce on the plate. Place those beets on top, and spread some more sauce over the beets and garnish with some dill or edible flowers if desired.