Salt-Baked Beetroot with Herby Yogurt Dressing

Salt-baked beetroot with herby yogurt dressing

  • serves 4
  • Easy

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


*This recipe is gluten-free according to industry standards



  • dukkah 4 tbsp, see cooks note
  • fine salt 450g
  • egg whites 3
  • beetroot 800g, well cleaned
  • yogurt 75g
  • lemon 1, zested and juiced
  • cider vinegar 1/2 tbsp
  • garlic granules 1/2 tsp
  • sugar a pinch
  • dill 1/2 a bunch, finely chopped
  • parsley a small bunch, finely chopped
  • Pink Lady apples 2, cored and thinly sliced


  • 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.

Nutritional Information

  • Kcals 152
  • Fat 2.1g
  • Saturates 0.5g
  • Carbs 23.4g
  • Sugars 20.9g
  • Fibre 7.7g
  • Protein 6.2g
  • Salt 3.3g