Salt-Baked Beets, Salmon and Goats Cheese

Salt-Baked Beets, Salmon and Goats Cheese

Salt baked beets, salmon and goats cheese.

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


  1. 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.
  2. Wrap the garlic bulb in foil, and bake for 30mins with the beets. Let cool then squeeze out and mush with the goats cheese.
  3. 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.
  4. 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.


  1. I love beets also but I never baked them in salt. This recipe is simple and looks absolutely delicious, I like that. Do the beets have to be completely covered in the salt crust? Here in California we have variegated beets, which look gorgeous when sliced.

  2. What a beauty of a dish, Dave. I’m going to give salt roasting a try on the beets I just bought.

  3. Just visited Nazneen and she had a plate of beets too!! seems that great minds think alike:).. Lovely dish colorful and easy.

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