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.
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.