This roasted Beetroot recipe with a Kelp Sea Salt Crust is not as salty as it sounds. The salt keeps the moisture and kelp salt infuses a gentle umami flavour.
Serves 6
Prep time 20 mins, cooking time 1 hr.
Recipe & photo by Lisa Hubbard for Epicurious
Ingredients
Beets:-
2 cups of Kelp sea salt
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5 tbsp prepared horseradish / german style is best!
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2 tbsp fresh thyme, chopped
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1 tbsp orange peel, finely grated
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3 large unpeeled beetroot, trimmed & scrubbed
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1 cup creme fraiche
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1 tbsp prepared horseradish
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1 tbsp fresh chives, chopped
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2 tsp sherry wine vinegar
Directions
For the creme fraiche:- Whisk all the ingredients together in a small bowl to blend. Season with Kelp Salt & pepper to taste. Refrigerate until needed.
- Pre-heat the oven to 190 C. Mix the salt, horseradish, thyme & orange peel in a medium bowl. On a baking sheet lined with baking paper, place 3 tbsp mounds of the salt mixture. Top each pile with a beetroot than cover all the beets with the remaining salt, pressing it firmly around each beetroot. The beetroot should be covered completely.
- Roast the beetroot for 1 3/4 hours.
- Remove from the oven, crack the salt crusts open and remove the beets. Cut into slices and serve with the horseradish creme fraiche.
