DES’ SALT BAKED BEETROOT
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.