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Beetroot with a salt crust
25 m active | 1 h 25 m total
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
  • 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
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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.