Salt-Baked Beetroot Purée

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


For the Salt-Baked Beetroot Purée

  • 2 beetroots, weighing roughly 200g with skin on
  • fine salt
  • apple balsamic vinegar to taste


Wash the beetroot thoroughly. Roll the wet beetroot in fine salt and place on a baking tray. Cover with foil and bake at 180°C for around 90 minutes. It should be so tender that a knife can be pushed into it without resistance. Leave to cool in the salt