SALT-BAKED BEET & ANCHOVY MAYO ‘VITELLO TONNATO’
SERVES 4-6 / PREPARATION 15 MINUTES / COOKING 50 MINUTES
2 cups rock salt
5-6 medium-sized beetroot, leaves removed juice of 1 lemon
2 egg yolks
1 tablespoon Dijon mustard
3 cups sunflower oil
4-5 oil- or salt-preserved anchovies, finely chopped fresh dill, to serve lemon zest, to serve
Preheat the oven to 180°C fan bake. Fill a small roasting dish with the rock salt. Wash the beetroots and, while still damp, place on the salt and turn to coat. Bake for 45-50 minutes until tender. Remove from the oven and cool slightly.
Place the lemon juice, egg yolks and mustard in a food processor and whizz for a few seconds. Add the oil in a thin stream until the mayo has thickened. Fold through the chopped anchovies.
Brush the salt from the cooled beetroot and slice into 5mm pieces. Serve with a dollop of mayo. Season and garnish with dill and lemon zest.