Salt-baked beetroot, smoked aubergine, goat’s cheese and walnuts recipe | olivemagazine
This recipe for salt-baked beetroot, smoked aubergine, goat’s cheese and walnuts comes from Trinity in Clapham Old Town and makes a great veggie main
Ingredients
- 200g table salt
- 2 small egg whites
- 4 (about 200g each) beetroots trimmed
- 250g soft goat’s cheese
- ½ orange juiced
- olive oil
- 100g walnuts toasted
- to serve (optional) edible petals
- 2 aubergines
- 2 small egg yolks
- 50ml white wine vinegar
- 1 tsp English mustard
- 500ml rapeseed oil
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