Salt-baked beetroot with macadamia and mulberry | olivemagazine
A new way to serve beetroot, this recipe makes the most of juicy mulberries (or blackberries) and a sharp sherry vinegar dressing
Ingredients
- 3 medium golden beetroots trimmed
- 3 medium purple beetroots trimmed
- 700g fine salt
- 75g (about 3) egg whites
- 150g raw macadamia nuts
- ½ lemon juiced
- 1 clove garlic
- 100ml olive oil
- 8 mulberries or blackberries halved
- 40ml sherry vinegar
- 20 (optional) tarragon leaves
- bottarga (salted, cured mullet rose) optional
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