Salt-baked beetroot with feta & pickled onions recipe | Good Food

Name: Salt-baked beetroot with feta & pickled onions recipe | Good Food
Ingredients: 4 medium beetroot (different types are fine), washed, the leaves trimmed for the salad; 6 rosemary sprigs; 150g salt; 500g plain flour; 2 large egg whites; 140ml cider vinegar; 65g demerara sugar; ½ tsp mustard seeds; 1 dill sprig; 2 onions sliced into 5mm rings, tossed in a bowl with a pinch of salt to break them down; 3 tbsp extra virgin rapeseed oil plus extra for drizzling; 1 tbsp lemon juice; 1 tbsp snipped chives; 1 Granny Smith apple, diced; 30g toasted hazelnuts chopped; 120g feta

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The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks

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Ingredients

4 medium beetroot (different types are fine), washed, the leaves trimmed for the salad
6 rosemary sprigs
150g salt
500g plain flour
2 large egg whites
140ml cider vinegar
65g demerara sugar
½ tsp mustard seeds
1 dill sprig
2 onions sliced into 5mm rings, tossed in a bowl with a pinch of salt to break them down
3 tbsp extra virgin rapeseed oil plus extra for drizzling
1 tbsp lemon juice
1 tbsp snipped chives
1 Granny Smith apple, diced
30g toasted hazelnuts chopped
120g feta