Salt Baked Beetroot and Pickled Beets
Beetroot Masterclass! Two gorgeous recipes for Salt Baked Beetroot with dressing and Pickled Beets with dill and crème fraîche! Delicious!
Ingredients
Salt Baked Beets
- 250g plain flour
- 250g sea salt
- few sprigs thyme, chopped optional
- 100 ml water
- 2 large beetroots
For the Dressing:
- 25ml veg oil
- 1 tbs Dijon
- Splash of water
- ¼ vanilla pod seeds only
- Salt and pepper
Pickled Beets
- 400g beetroots
- 50g caster sugar
- 50ml white wine vinegar
- 50ml water
To serve
- Dill
- Crème fraîche
Method
Salt Baked Beets
- Pre heat the oven to 170°C.
- Mix the flour, salt , water thyme into a dough roll out on a lightly floured surface to 5 mm thick in round circle.
- Place the beets in the centre cover in the other pastry layer and seal, then place onto a baking tray.
- Bake for 1 hour.
- Cut away the crust and then carefully cut off the beetroot skin.
- Cut the beetroot into slices.
- Whisk together all of the ingredients for the dressing and season.
- To serve, place the beetroot onto a plate drizzle over the dressing.
Pickled Beets
- Pre heat the oven to 200°C.
- Place the beets onto a baking tray and roast for 1 hour.
- Cool and then remove the skin. Then slice or dice the beetroot.
Ingredients
Salt Baked Beets
- 250g plain flour
- 250g sea salt
- few sprigs thyme, chopped optional
- 100 ml water
- 2 large beetroots
For the Dressing:
- 25ml veg oil
- 1 tbs Dijon
- Splash of water
- ¼ vanilla pod seeds only
- Salt and pepper
Pickled Beets
- 400g beetroots
- 50g caster sugar
- 50ml white wine vinegar
- 50ml water
To serve
- Dill
- Crème fraîche
Method
Salt Baked Beets
- Pre heat the oven to 170°C.
- Mix the flour, salt , water thyme into a dough roll out on a lightly floured surface to 5 mm thick in round circle.
- Place the beets in the centre cover in the other pastry layer and seal, then place onto a baking tray.
- Bake for 1 hour.
- Cut away the crust and then carefully cut off the beetroot skin.
- Cut the beetroot into slices.
- Whisk together all of the ingredients for the dressing and season.
- To serve, place the beetroot onto a plate drizzle over the dressing.
Pickled Beets
- Pre heat the oven to 200°C.
- Place the beets onto a baking tray and roast for 1 hour.
- Cool and then remove the skin. Then slice or dice the beetroot.
