Salt-baked beetroot with feta & pickled onions - Good Food Middle East

Name: Salt-baked beetroot with feta & pickled onions - Good Food Middle East
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

www.bbcgoodfoodme.com

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

View full recipe on www.bbcgoodfoodme.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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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