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.
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Salt Baked Beetroot
- 1 egg white
- 1 kg 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