Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Salt-baked beetroot with herby yogurt dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 tbsp dukkah, see cooks note
- 450g fine salt
- 3 egg whites
- 800g beetroot, well cleaned
- 75g yogurt
- 1 lemon, zested and juiced
- 1/2 tbsp cider vinegar
- 1/2 tsp garlic granules
- a pinch sugar
- 1/2 a bunch dill, finely chopped
- a small bunch parsley, finely chopped
- 2 Pink Lady apples, cored and thinly sliced
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. In a bowl, whisk 2 tbsp of dukkah with the salt and egg whites. On a large baking tray place each beetroot on a spoonful of salt mixture, leaving spaces in-between. Mould the mixture over each beetroot ensuring that it is completely sealed and there are no gaps. Cook for 45-60 minutes, depending on the size of the beets, until a knife pierces them easily. Remove from the oven and allow to cool for 10 minutes.
- STEP 2
Whisk the yogurt, lemon zest and juice, cider vinegar, garlic granules, sugar and herbs with a few splashes of cold water until the dressing is drizzleable.
- STEP 3
Once cool enough to handle, crack open the salt dough and peel the beetroots. Cut into chunky pieces, toss with the apple and dressing, sprinkle over the rest of the dukkah and serve with crusty bread.
