Beetroot with a Salt Crust

1hr 25m
Preparation/cooking time: ca. 25m + Bake: ca. 60m

For 2 people

Nutritional Information

Contains 278 Kcal


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

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

Products used in this recipe

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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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