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- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Beetroot with a salt crust
Beetroot with a salt crust
Nutrition facts per serving:
- Energy in kcal about 300
- Fat about 19g
- Carbohydrates about 25g
- Protein about 6g
This is needed
This is needed
for 2 people
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- 2 egg whites, beaten
- 4 chioggia beets (approx. 700 g), with skin on
- 100 g crème fraîche
- 1 kg coarse sea salt
- 1 tbsp horseradish, finely grated
- 1 organic lemon, a little grated zest and 1/2 tbsp of juice
- 1 pinch salt
- 1 organic lemon, use only the zest, to garnish
And that's how it's done
And that's how it's done
Coat the beetroot edges with egg white all round. Mix the remaining egg white with the salt. Transfer approx. 1/3 of this mixture to a baking tray lined with foil. Place the beetroot on top, cover with the remaining salt, press down well.
Bake for approx. 1 hr. in the lower half of an oven preheated to 200°C. Remove from the oven and allow to cool a little. Combine the crème fraîche, horseradish, lemon zest and juice, season with salt.
