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