Salt Baked Beetroot with Blackberries

Salt Baked Beetroot with Blackberries 

Not rocks ! 

Salt baked beetroot with blackberries is truly delicious, as the salt crust intensifies the flavour of the beets. 

You can use a variety of red and golden beets and a mixture of smoked salt and sea salt.

Thanks to reader Susie Stubber for sharing this recipe that was inspired by one she saw in The Telegraph.

This recipe serves 4 as a starter.

 

Method

Heat the oven to 180 C.

Lightly scrub about 4/5 medium size beets , leave the outside damp.

Lay the beets on a bed of sea salt & roll them in it.

Roast for about an hour depending on size and keep sprinkling water on them if the salt starts to catch .

Leave to cool in their skins & slide off the skins ( this can be done in warm water )

Quarter or slice the beetroots.

Melt about 20g  of butter in a pan, throw in a good handful of blackberries & cook over gentle heat.

When they have softened a little add a tbsp of Balsamic vinegar & soy sauce & gently cook for a minute or so. 

Add black pepper, taste & pour over the beets , add a drizzle of olive oil.

Serve warm, garnish with chopped herbs. Feta or goats cheese would also be a lovey addition.

For more cooking inspiration visit the Penny Post Recipe section here

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