This is a super easy way to cook fresh beetroot, the salt draws out the excess moisture from the beetroots leaving them with an intense, sweet flavour. Beetroots are full of anti-oxidants and a super side dish or mixed with our sour cream as a salad. Always try to source your vegetables locally and from an organic supplier, they will be incredibly fresh and taste all the better for it!
For 6 Servings
200g egg white
50g table salt
Pre-heat oven at 180C degrees.
Wash beetroots thoroughly and trim away stalks, place in a roasting dish so they sit snug.
Mix egg whites and salt together to make a thick paste.
Pour paste over beetroot and bake in oven for 30-40 minutes depending on size. To check they are cooked, pierce with a knife and check they are beginning to soften.
They are perfect not too soft. Once cooled a little, break the beetroot from their salt casing.
Whilst they are still hot the skins peel off easily and are ready to be used as a hot side dish or perfect in salads.