Salt Crusted Beetroot

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), unpeeled
  • 2 egg white, whisked
  • 1 kg coarse sea salt
  • 1 tbsp. horseradish, finely grated
  • 100 g crème fraîche
  • 1 organic lemons, 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.
  • Servieren:

    Randen aus der Kruste lösen, schälen, in Scheiben schneiden, mit der Sauce auf Tellern anrichten, evtl. garnieren.

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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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