Salt-baked beetroot with herby yogurt dressing

Name: Salt-baked beetroot with herby yogurt dressing
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: British
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

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Serves 4

Easy

Total time: 1 hr and 15 mins

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This hearty, rugged salad is inspired by the Bar Tartine cookbook. Salt baking will intensify the taste of earthy beetroot. This recipe is perfect for a midweek salad or a sharing starter for any summer meal

Gluten free

Vegetarian

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Ingredients

Nutrition

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

Nutrition: per serving

kcal152
fat2.1g
saturates0.5g
carbs23.4g
sugars20.9g
fibre7.7g
protein6.2g
salt3.3g

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.

To make dukkah

Toast 1 tbsp of coriander seeds with ½ tsp each of fennel seeds, black peppercorns, sesame seeds and cumin seeds and crush, using a pestle and mortar, with 1 tsp sea salt and 2 tbsp of toasted hazelnuts.

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