Salt-baked beetroot with feta and pickled onions

Name: Salt-baked beetroot with feta and pickled onions
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: serves 4 as a starter or side
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; 1/2 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

⏱ 180 mins 🍽 serves 4 as a starter or side ✅ More effort 🏷 Side dish

This recipe features beetroot encased and steamed in a rosemary-infused salt crust, which concentrates its earthy sweetness. The baked roots are then peeled and combined with quick-pickled onions, fresh apple, toasted hazelnuts and beetroot leaves in a lemony dressing. Finally, it's all topped with crumbled feta cheese. The dish makes a colourful and flavourful starter or side, best enjoyed while still slightly warm. It serves four people and requires about 180 minutes to prepare.

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
1/2 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

Method

Prepare the salt crust by processing the rosemary and salt in a food processor. Add the flour and egg whites along with 200ml water and blitz once more to combine. Turn the mixture out and knead for 5 mins until a smooth dough forms. Wrap this in cling film and refrigerate for 1 hr.
Set your oven to 160C/140C fan/ gas 3. Roll the chilled dough out to the thickness of a £1 coin. Place the beetroots in the centre and gather the edges up around them to create a sealed parcel. Bake this on a tray for 2 1/2 hrs.
While the beetroot bakes, prepare the pickling liquid. Place the vinegar, sugar, mustard seeds and 1 tsp salt in a saucepan and bring to the boil. Stir in the dill sprig, then set aside to cool for 30 mins. Strain this liquid over the sliced onions and leave them to pickle for a further 1 hr before draining. Whisk the dressing ingredients together in a small bowl, season and set aside.
Once baked, take the beetroot parcel from the oven and allow it to cool until you can handle it. Break open the salt crust with your hands and discard it. Peel the beetroots, slice them into wedges and drizzle with a little rapeseed oil.
In a large bowl, combine the beetroot wedges, drained pickled onions and the reserved beetroot leaves. Add the prepared dressing. Add most of the chives, apple and hazelnuts, toss everything together, then transfer to a serving dish. Crumble the feta over the top and scatter with the reserved ingredients. Serve while still slightly warm.

Nutrition (per serving)

Calories277 kcal

Fat19 g

Saturates5 g

Carbs16 g

Sugars13 g

Fibre4 g

Protein8 g

Sodium640 mg

Salt1 g

Recipe details

Skill levelMore effort

CategorySide dish

DietVegetarian