🍠 Salt-baked beetroot

4 servings · prep 15 min · cook 1 h

Ingredients

• 4 raw beetroots
• 2 kg coarse salt
• 2 egg whites
• Thyme, bay leaf
• Olive oil, balsamic vinegar

Method

1. Mix the coarse salt with the egg whites.
2. Encase the beetroots in salt crust with the herbs.
3. Bake at 180 °C ~1 h.
4. Crack the crust, peel and dress with oil and balsamic.

Adapted from Alain Passard

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