Salt Baked Beetroot
Salt baking ensures that your vegetables stay moist
Makes enough for: 2 people
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
* this is just to make your life easier. I did not do this and had to patiently soak the salt off the bottom of my dish