Food - - Food for thought -

2 large red beetroot 1 large golden beetroot 600g ta­ble salt 100g egg white, lightly whipped

1 Wash the beetroot, drain.

2 Make a stiff paste by com­bin­ing the ta­ble salt and egg white. Mould the paste com­pletely and in­di­vid­u­ally around the veg­eta­bles.

3 Put onto a tray and bake at 180°C for 1 hour 30 min­utes in a pre­heated oven. Al­low to cool enough to han­dle.

4 Crack the beetroot from the salt crust. Top and tail and peel with a knife.

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