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Salt Baked Beetroot Salad with Macadamia Cream

Salt Baked Beetroot Salad with Macadamia Cream

BY Pieter de Jager

Get the most out of your beetroots by baking them in a salt meringue.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 1:50 hours
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Salt Baked Beetroot
3 extra-large beetroot, washed but not peeled
3 egg whites
500 g medium to fine salt

Macadamia Nut Cream
(Makes roughly 450ml)
200 g Macadamia nuts
1 ¾ C (400 ml) water
salt
xanthan gum (optional)

Beetroot Sauce
(Makes roughly ½ cup)
1 ¼ C (300 ml) raw beetroot juice
2/5 C (100 ml) cabernet sauvignon vinegar
50 g sugar

Sorrel Pesto
(Makes roughly 1 cup)
2 handfuls, sorrel leaves – stems removed
salt
pepper
½ C (125 ml) grated Parmesan
½ clove  garlic, grated
4 Tbsp (60 ml) olive oil
juice of 1 lemon
¾ C (180 ml) toasted cashew nuts

To serve
ribbons of carrot (cut using a potato peeler)
pea shoots
thin slices of fresh fennel

 

Salt Baked Beetroot
Preheat oven to 150 °C
Place the egg whites in a mixing bowl of an electric mixer. Using the whisk attachment, whip the egg whites until frothy. With the machine whisking, slowly add in the salt. The mixture should come together like a meringue.

Once all the salt is incorporated, place the mixture inside a piping bag and cover each beetroot individually with the meringue mixture. Ensuring that all gaps are sealed. Place in the oven for roughly 1 hour and 40 minutes

Once cooked, remove the salt crust from the beetroot followed by the skin which should just slide off. Tip: use a pair of surgical or kitchen gloves to avoid having pink hands. Slice each beetroot in thick rounds and set aside.

Macadamia Nut Cream
Place the nuts and water in a food processor and blend to a smooth cream
Season, strain and thicken, if necessary, with xanthan gum.

Beetroot Sauce
Place all of the ingredients in a saucepan and bring to the boil. Take care as the boiling beetroot juice might boil over. After 5-10 minutes of cooking, strain the juice through a fine sieve. And leave to cool.

Sorrel Pesto

Add all the ingredients into a food processor and blend to a pesto consistency. Adjust seasoning and set aside.

To Serve
Place thick slices of salt baked beetroot on each serving plate and drizzle with beetroot sauce. Dot with macadamia cream. Add dollops of sorrel pesto, top with carrot ribbons and fresh fennel. Garnish with pea shoots and serve.