This way of baking beetroots really gives them a wonderful tenderness – and look amazing when opened from their salty shells. Adding some tangy goats curd, pickled shallots and rich honey, you’ll be on to a winner this summer.
- First, pickle the shallots. Slice the shallots into rings.
- Put the rest of the ingredients into a sauce pan and bring to boil.
- Pour over the shallots and leave to marinate for at least 8 hours.
- To salt bake the beetroot, whisk the egg white to a firm peak and fold in the salt. Completely coat the beetroots one by one in the mixture. It is essential that there are no gaps in the coating.
- Place on a baking tray and bake at 170 degrees c for 30 to 40 mins depending on the size of beetroot. To check if they are cooked use a small knife to pierce the beetroot, if there is little resistance it is cooked.
- Let them cool, remove the salt crust and carefully peel. Cut into wedges.
- To finish the dish, arrange the beetroot wedges on a plate and spoon over a generous amount of curd.
- Scatter over the pumpkin seeds, drizzle with honey and add some pickled shallots.
- Finish with the dressed salad leaves and enjoy. A wonderful summer dish!
You will need:
- Six beetroot (a mixture of red, candy and golden) washed
- Two egg whites
- 250g table salt
- 500g fresh goats curd
- One bunch of chives
- Zest of one lemon
- 100ml good quality white truffle oil
- Salt and pepper
- 100g toasted pumpkin seeds
- 150g mixed salad leaves
- 50g Tregothnan honey
For the pickled shallots:
- Six banana shallots
- 150ml red wine
- 75ml red wine vinegar
- 75 g castor sugar