Salt-baked beetroot

Salt-baked beetroot

By
From
Slow
Serves
4
Photographer
Tara Fisher

Baking in a salt crust is an age-old technique. Tom Kerridge from the brilliant Hand & Flowers pub in Marlow, Buckinghamshire, cooks potatoes in a salt-water crust. It’s the egg white that holds the salt together during cooking to form a crust, and in doing so traps in the flavours. Beetroot is great cooked this way, but you could try it with whole celeriac too, which would need to be cooked for longer. Only use rock salt, never fine table salt.

Ingredients

Quantity Ingredient
300g rock salt
3 fresh thyme sprigs
2 egg whites
6 large beetroot, skins on and washed
10 large fresh dill sprigs
3-4 tablespoons extra-virgin olive oil

Method

  1. Preheat the oven to 170°C. Place the salt and thyme in a food processor and process for 1 minute to form a powder, then add the egg whites and process again for 3 seconds.
  2. Line a roasting tray with greaseproof paper and place the beetroot on it, then cover each one with the salt and egg mixture so that the beetroot is completely covered. Bake in the oven for 2 hours.
  3. When the beetroot is cooked, remove it from the oven and allow to cool slightly before cracking off the salt crust. Finely chop the dill. Peel the skin off the beetroot, cut it into wedges and mix it with the olive oil and chopped dill. Serve with smoked salmon, or as a vegetable accompaniment – it’s great with roast beef or chicken.
Tags:
James Martin
Saturday Kitchen
slow cooking
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