Salt-baked beetroot with herby yogurt dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp dukkahsee cooks note
- 450g fine salt
- 3 egg whites
- 800g beetrootwell cleaned
- 75g yogurt
- 1 lemonzested and juiced
- 1/2 tbsp cider vinegar
- 1/2 tsp garlic granules
- a pinch sugar
- 1/2 a bunch dillfinely chopped
- a small bunch parsleyfinely chopped
- 2 Pink Lady applescored and thinly sliced
Nutrition: per serving
- kcal152
- fat2.1g
- saturates0.5g
- carbs23.4g
- sugars20.9g
- fibre7.7g
- protein6.2g
- salt3.3g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. In a bowl, whisk 2 tbsp of dukkah with the salt and egg whites. On a large baking tray place each beetroot on a spoonful of salt mixture, leaving spaces in-between. Mould the mixture over each beetroot ensuring that it is completely sealed and there are no gaps. Cook for 45-60 minutes, depending on the size of the beets, until a knife pierces them easily. Remove from the oven and allow to cool for 10 minutes.
step 2
Whisk the yogurt, lemon zest and juice, cider vinegar, garlic granules, sugar and herbs with a few splashes of cold water until the dressing is drizzleable.
step 3
Once cool enough to handle, crack open the salt dough and peel the beetroots. Cut into chunky pieces, toss with the apple and dressing, sprinkle over the rest of the dukkah and serve with crusty bread.
