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.
Head straight on to the Recipe For Salt Baked Beetroot ♥
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 Share on X
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.
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Salt Baked Beetroot
Ingredients
- 1 egg white
- 1 kg cheap fine salt
- 4 whole beetroot
- Salt and freshly ground black pepper to season
Method
- 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)
Notes
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
oh, por aqui no he visto esto, que raro es. me gustaria probarlo
it is a great method for root vegetables 🙂
What an interesting way to cook beets! I’ve never seen this method applied to them before.
It is so easy and the result is really worth it 🙂
Hello Tandy, I recognise truth in what you are saying. Some people do not read the posts they comment on. I read everything I comment on and tweet (also because I don’t like the idea of attaching my name to something I haven’t read). That is why I don’t get to every post but I prefer to enjoy blogging and the posts I can read rather than trying to get to everything and not appreciating anything. Have a lovely day and I like this recipe. I actually like most of your recipes so I have lots of new things to try out for summer braais.
You are brilliant with tweeting – thank you!
It is a pleasure, Tandy. I find twitter and Facebook to be the best social networks for sharing.
Never heard of this method before, will definitly give it a try, very interesting. Sorry about your facebook friend Tandy, I think that we can never really understand where someone is truly coming from;). Take care!
Thanks Cheri xx
I’ve never done this with beetroot before, what a fab idea. I have always loved the concept of salt baking. I also use egg white when I do salt baked ocean trout (one of my favourites to cook).
I love fish when done this way 🙂
I have never had or heard about salt baked beetroots. But I love beetroots in any form, so I can tell I am surely gonna love these. Adding egg whites was a fantastic idea. 🙂
It made the salt harder than when you do it with water 🙂