Salt-baked beetroot with macadamia and mulberry
- Analiese Gregory
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Serves 4 as a starter
Easy
Total time: 1 hr
+ Cooling
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A new way to serve beetroot, this recipe makes the most of juicy mulberries (or blackberries) and a sharp sherry vinegar dressing
Gluten free
Vegetarian
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This salt-baked beetroot recipe comes from Analiese Gregory's book How Wild Things Are (£22, Hardie Grant). Read more about Tasmanian cuisine here.
Ingredients
Nutrition
-
3 medium golden beetroots
trimmed
-
3 medium purple beetroots
trimmed
-
700g fine salt
-
75g (about 3) egg whites
-
150g raw macadamia nuts
-
½ lemon
juiced
-
1 clove garlic
-
100ml olive oil
-
8 mulberries or blackberries
halved
TO SERVE
-
40ml sherry vinegar
-
20 (optional) tarragon leaves
-
bottarga (salted, cured mullet rose)
optional
Nutrition: per serving
- kcal540
- fat53.5g
- saturates8.1g
- carbs7.6g
- sugars6.8g
- fibre5.4g
- protein4.5g
- salt2.6g
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Method
-
step 1
Heat the oven to 200C/fan 180/gas 6. Arrange the beets on a tray lined with baking paper. Mix the salt and egg whites until completely combined. Mould the mixture around each beetroot then put in the oven and bake for 50 minutes, or until a skewer inserted into the middles meets no resistance. Cool a little.
-
step 2
In a blender, combine the macadamias, 160ml of water and the lemon juice, then grate in the garlic. Blend on high for 5 minutes until as smooth as possible. With the blender running, pour in 40ml of the olive oil and let it emulsify. Season with salt.
-
step 3
Break away the salt layers and peel the beetroots, discarding the peels, stalks and salt. Cut the yellow beets into ½cm slices and halve or quarter the purple beets.
-
step 4
Spoon the sauce onto a plate. Fan out the yellow beetroots, then place the purple beets on top.
-
step 5
Top with the berries and spoon over the sherry vinegar, remaining oil and tarragon leaves, if using, then grate over some bottarga, if you like.
More ways with beetroot
Authors
Analiese Gregory
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