Name: Beetroot Crumb
Cuisine: Australia
Ingredients: 50 g (1¾ oz /½ cup) almond meal; 0.5 g (1/50 oz) fine sea salt; 25 g (1 oz) salt-baked beetroot; 15 g (½ oz) unsalted butter, softened; 4 organic egg whites; 5 beetroot (beets), about 60–80 g (2¼–2¾ oz) each; 1 kg (2 lb 4 oz) fine sea salt; 10 g (¼ oz) freeze-dried beetroot powder

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

To make the Salt-Baked Beetroot

5 beetroot (beets), about 60–80 g (2¼–2¾ oz) each

Oceania
Australia
Sydney
Gluten-free
Vegetarian

Method

To make the Salt-Baked Beetroot

Preheat the oven to 240°C (475°F/Gas 8).

Wash the beetroot well under cold running water. Pour the egg whites into a bowl and whisk lightly until light and airy. Add the salt to the egg whites, a little at a time, and fold through to fo