The method I used for my salt baked beetroot involved egg whites and not water as I used for my fish. This way of cooking ensures that the root vegetables stay moist. Remember to wear gloves if you don’t want your hands dyed.
I am one of those people who will automatically be nice to others. It makes my world a better place. I can see no reason to be nasty to people and I try and be kind to everyone I know. With the advent of social media my circle of ‘friends’ has grown. Initially I only became Facebook friends with people I actually knew. But through blogging that has changed. I am now friends with people I only know through virtual contact. I don’t know what they are really like in real life. And who knows, maybe face-to-face we would not get on? I made friends a while back with someone who I only know via her blog. She extended a helping hand with a project and I was most grateful for it. I followed her life closely by what she was blogging about, and through her Facebook posts.
Today’s inspiration ♥ Recipe For Salt Baked Beetroot ♥ can be found on Lavender and Lime Click To Tweet
Last September I realized that even though she was commenting on my blog posts, she was not actually reading them. I suppose in a life full of other things to do, some people don’t actually read what they are commenting on. It was my choice not to take offence to that. I don’t know her situation and left it at that. But slowly I realized that the offer of friendship was disingenuous. I prefer to have a simple life, with people in it who actually care about me. I can see no reason why it should include people who are not sincere and who find the need to hurt others. In keeping my life simple I am finding ways to cook during the week that does not take too much effort. These salt baked roast beetroot fit the bill perfectly.
Click on the links for conversions and notes.
- 1 egg white
- 1kg cheap fine salt
- 4 whole beetroot
- Salt and freshly ground black pepper to season
- Preheat the oven to 250° Celsius
- Line an oven proof dish with baking paper or tin foil *
- Place the egg white into a large mixing bowl and froth using a fork
- Add the salt and stir to combine
- Line the bottom of your dish with a third of the mixture
- Place the beetroot on top of the salt
- Top the beetroot with the rest of the salt and press to pack in
- Bake for an hour
- Remove from the oven and use the back of a knife to crack the salt
- Remove the salt when cool enough to touch and brush the excess salt off the beetroot
- Peel, season to taste and serve (I served mine with horseradish sauce)
Inspiration published on Lavender and Lime June 30:
- 2016 – Chicken And Corn Soup
- 2014 – Panforte
- 2013 – Smoked Ravioli With A Butternut Filling
- 2011 – Vegetable Cous Cous
- 2010 – Black And White Pasta