There’s nothing like finding a big box of mixed beetroots to inspire a cook. I absolutely adore beetroot. The standard purple is a little draining on a plate, but the golden and chioggia varieties are a true work of natural art. My favourite way of cooking them is simply by roasting, or in this case salt baking them. I can’t think of anything that doesn’t benefit from being salt baked. It just seems to season everything so perfectly.
- 350g Coarse Salt
- 150g Flour
- 2 Egg whites
- 500g, unpeeled Beetroots
- 1 Head Garlic
- 150g Soft Goats Cheese
- 500g Mashed Potato
- 4 skinless fillets Salmon
- Make the salt crust by mixing the flour, salt and egg whites together with a little water if need be. Lay a layer 1cm thick on a baking tray, add the beets ( whole they peel easier once cooked) and top with the remaining salt. Bake at 180°c for 45-60mins. Test like a potato, knife should go through easily.
- Wrap the garlic bulb in foil, and bake for 30mins with the beets. Let cool then squeeze out and mush with the goats cheese.
- Carefully peel the beetroot, with the large golden one I had, I sliced it finely on a mandolin. These slices were then laid around in circle to enhance the other ingredients.
- Cook the salmon for 4 minutes on one side, flip turn off the heat and leave to cook in the residual heat of the pan.