Salt-baked beetroot, smoked aubergine, goat’s cheese and walnuts

  • serves 4
  • A little effort

This recipe for salt-baked beetroot, smoked aubergine, goat’s cheese and walnuts comes from Trinity in Clapham Old Town and makes a great veggie main



  • table salt 200g
  • egg whites 2 small
  • beetroots 4 (about 200g each), trimmed
  • soft goat’s cheese 250g
  • orange ½, juiced
  • olive oil
  • walnuts 100g, toasted
  • edible petals to serve (optional)
  • aubergines 2
  • egg yolks 2 small
  • white wine vinegar 50ml
  • English mustard 1 tsp
  • rapeseed oil 500ml


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. To make the smoked aubergine, burn the aubergine over a naked gas or BBQ flame, so the skin starts to blister and char. (Or do this under a grill on high, turning every few minutes.) Transfer to a baking sheet and cook in the oven for 15-20 minutes so the aubergine dries out and crisps, losing all its sponginess. Leave to cool, then roughly chop the whole aubergine. Keep the oven on.

  • Step 2

    Mix the table salt and egg whites to form a wet, sand-like consistency. Cover the beetroots in the salt mixture on a baking tray, making sure they are sealed all the way round. Bake for 2½ hours. Once cooked, leave to cool for a few minutes, break off the salt, peel the beetroots and cut into thin wedges.

  • Step 3

    Whizz the charred aubergines (with skin), egg yolks, white wine vinegar, mustard and a pinch of salt and pepper in the blender until smooth. With the motor still running, slowly drizzle in the rapeseed oil until it emulsifies and thickens.

  • Step 4

    Add the goat’s cheese to large mixing bowl and whisk with hand beaters until the cheese begins to aerate, lighten, and become whipped. Dress the beetroot wedges in the orange juice, a drizzle of olive oil and season.

  • Step 5

    To serve, put the dressed beetroot slices onto plates with a few spoons of the whipped cheese and smoked aubergine emulsion (there will be some left over). Finish with toasted walnuts and a few edible petals, if you like.

Nutritional Information

  • Kcals 590
  • Fat 49.1g
  • Saturates 10.6g
  • Carbs 17g
  • Sugars 15.6g
  • Fibre 3.4g
  • Protein 7.6g
  • Salt 2.9g