Beetroot has quite a different texture when roasted in salt. It is tender but firm with an enhanced flavour and, providing you peel them properly, they are not at all salty to eat.
Serves: 4
INGREDIENTS
8-9 large golf ball-sized beetroot
5 bay leaves
Herb salt
750 grams coarse rock salt
¾ cup plain flour
1/3 cup rosemary sprigs
1 tablespoon fennel seeds
½ - ¾ cup water
Horseradish and mustard sauce
½ cup sour cream
2 tablespoons horseradish
1 tablespoon wholegrain mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
24 cm ovenproof sauté pan or shallow casserole dish
METHOD
Preheat the oven to 180°C.
Salt crust: Place all the ingredients in a large bowl, combining to form a wet, sand-like consistency.
Wash the beetroot well and cut off the leaves, retaining an inch or two of stem. Brush the beetroot and the sauté pan with a little olive oil. Sprinkle a layer of the salt mixture over the base of the pan and nestle the beetroot into it, tucking half a bay leaf under five of them. Pack the remaining salt between the beetroot. Roast for 45 minutes until the beetroot is tender when pierced with a skewer.
Sauce: Combine the ingredients in a bowl and season.
To serve: Lift the beetroot out of the salt crust, peel and cut into wedges. Place in a bowl and serve with the horseradish sauce.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.