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Salt-baked beetroot with mozzarella and lemon salsa

Salt-baked Beetroot Recipe With Mozzarella and Lemon Salsa

Salt-baked beetroot with mozzarella and lemon salsa

Name: Salt-baked beetroot with mozzarella and lemon salsa
Total time: 2 h
Yield: Serves 4
Cuisine: Mediterranean
Ingredients: 500g small beetroot (a mix of colours will look great); 500g rock salt; a bunch thyme roughly chopped; 2 × balls good mozzarella or burrata; slices to serve baguette; 2 lemons; ½ cucumber; 1 shallot finely chopped; 1 clove garlic crushed; a small bunch parsley finely chopped; olive oil

Lulu Grimes

Published: December 19, 2014 at 2:32 PM

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Serves 4

Easy

Total time: 2 hrs

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The best recipe for roasted beetroot. Pack in salt and bake for two hours, then create a quick and easy yet smart salad with a simple lemon salsa. A perfect light meal for the weekend served with slices of crusty baguette to mop up the juices.

Vegetarian

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Ingredients

Nutrition

500g small beetroot

(a mix of colours will look great)
500g rock salt
a bunch thyme

roughly chopped
2 × balls good mozzarella or burrata
slices to serve baguette

LEMON SALSA

2 lemons
½ cucumber
1 shallot

finely chopped
1 clove garlic

crushed
a small bunch parsley

finely chopped
olive oil

Nutrition: per serving

kcal271
fat18.6g
carbs11.3g
fibre4.3g
protein14.8g
salt3.4g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6 and line a tray with foil. Trim the beetroot of any stalks and wash them thoroughly. Mix the rock salt with the thyme, then tip half of it onto the tray. Heap it into a pile and sit the beetroot on top. Scoop the remaining salt on top and pat it around the beetroot. Add another layer of foil and mould it tightly over the beetroot. Bake for 1½–2 hours, or until the biggest beet is tender when pierced with a knife.
step 2

To make the salsa, first grate the lemon zest and put it in a bowl. Halve the lemons, slice the pith off, then cut the flesh out of the segments and add them to the zest. Peel and seed the cucumber, chop it finely and put in the bowl. Add the shallot, garlic and parsley, season well, then add a little olive oil to temper the lemon.
step 3

Remove the foil from the beetroot and brush off the salt (if you dry it out in the oven you can use it again). Peel the beetroot, cut it into slices or wedges and arrange these on a plate. Put the burrata or mozzarella on top, and spoon salsa over it. Serve with baguette.

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Authors

Lulu GrimesManaging editor

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