Beetroot has quite a different texture when roasted in salt. It is tender but firm with an enhanced flavour and, providing you peel them properly, they are not at all salty to eat.
Serves: 4
INGREDIENTS
8-9 large golf ball-sized beetroot
5 bay leaves
Herb salt
750 grams coarse rock salt
¾ cup plain flour
1/3 cup rosemary sprigs
1 tablespoon fennel seeds
½ - ¾ cup water
Horseradish and mustard sauce
½ cup sour cream
2 tablespoons horseradish
1 tablespoon wholegrain mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
24 cm ovenproof sauté pan or shallow casserole dish
METHOD
Preheat the oven to 180°C.
Salt crust: Place all the ingredients in a large bowl, combining to form a wet, sand-like consistency.
Wash the beetroot well and cut off the leaves, retaining an inch or two of stem. Brush the beetroot and the sauté pan with a little olive oil. Sprinkle a layer of the salt mixture over the base of the pan and nestle the beetroot into it, tucking half a bay leaf under five of them. Pack the remaining salt between the beetroot. Roast for 45 minutes until the beetroot is tender when pierced with a skewer.
Sauce: Combine the ingredients in a bowl and season.
To serve: Lift the beetroot out of the salt crust, peel and cut into wedges. Place in a bowl and serve with the horseradish sauce.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.