Preparation info

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By Peter Gilmore

Published 2014

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  • 32 baby chioggia beetroot
  • 8 baby albino beetroot
  • 1 kg (2 lb 4 oz) rock salt


Trim the beetroot stems down so that just 5 mm (¼ inch) remains attached to the root. Wash well under cold running water and dry. Put the baby beets on a generous bed of rock salt on a large baking tray. Bake in a 180°C (350°F/Gas 4) oven for approximately 1 hour or until the skins are well blistered and the beetroot is very tender. Remove from the oven and cool slightly.

While still warm, wearing a pair of rubber gloves and using a paring knife, carefully peel the skin from the beets. Break the albino beets into two or three pieces with your hands. Do the same with just 8 of the Chioggia beets, leaving the rest whole. Put the peeled beets in a sealed container and refrigerate until required.