Gastronomixs

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

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Ingredients

4

 

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.

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