Beetroot with a salt crust

Total time: 1hr 25m
Preparation Time: 25m

For 2 people

Nutritional Information

Contains 300 Kcal, 6g Protein, 25g Carbohydrates, 19g Fat


  • 4 chioggia beets (approx. 700 g), with skin on
  • 2 egg white, beaten
  • 1 kg coarse sea salt
  • 1 tbsp horseradish, finely grated
  • 100 g crème fraîche
  • 1 organic lemon, use only the zest, to garnish
  • 1 pinch salt

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  • Coat the beetroot edges with egg white all round. Mix the remaining egg white with the salt. Transfer approx. 1/3 of this mixture to a baking tray lined with foil. Place the beetroot on top, cover with the remaining salt, press down well. Bake for approx. 1 hr. in the lower half of an oven preheated to 200°C. Remove from the oven and allow to cool a little. Combine the crème fraîche, horseradish, lemon zest and juice, season with salt.
  • Serve:

    Loosen the beetroot from the crust, peel, cut into slices and serve on plates with the sauce, garnish as desired.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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