Beetroot with a salt crust

Beetroot with a salt crust

Total: 1 hr 25 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / people: 300 kcal
, Fat: 19 g
, Carbohydrate: 25 g
, Protein: 6 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

4 ProSpecieRara Chioggia Randen (approx. 700 g), with skin on
2 egg whites, beaten
1 kg coarse sea salt
100 g crème fraîche
1 tbsp horseradish, finely grated
1 organic lemon, use a little grated zest and 1/2 tbsp of juice
1 pinch salt
1 organic lemon, use only the zest, to garnish
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How it's done

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Coat the beetroot edges with egg white all round. Mix the remaining egg white with the salt. Transfer approx. 1/3 of this mixture to a baking tray lined with foil. Place the beetroot on top, cover with the remaining salt, press down well.

Bake for approx. 1 hr. in the lower half of an oven preheated to 200°C. Remove from the oven and allow to cool a little. Combine the crème fraîche, horseradish, lemon zest and juice, season with salt.

Good to know
Serve with: Crunchy baguette.
Serve: Loosen the beetroot from the crust, peel, cut into slices and serve on plates with the sauce, garnish as desired.

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