Beetroot roasted in sea salt

Roasting beetroot gives it a much more concentrated flavour. Beetroots can be roasted by wrapping them carefully in aluminium foil; however, packing them in sea salt produces an amazing result. The salt can be used several times and then later used as beetroot salt.

Makes 800g.

Beetroot roasted in sea salt

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




red beetroots



coarse salt

Preparation method

  • Wash the beetroots but do not peel them. Place them in a pan on top of a layer of coarse salt and completely cover with salt.
  • Cook in an oven at 150°C for approximately 90 minutes. Remove the beetroots from the salt, peel them and continue preparing them as you would cooked beetroot.
  • Their flavour will be much more concentrated. 

Serving suggestions

  • Delicious with a drizzle of basil oil and a sprinkle of Maldon salt.
  • As a basis for a crème or sauce.
  • As a vegetable garnish, e.g. with wild duck or pigeon.

Previous page