Lunch & Dinner

Roasted Beetroot with a Kelp Salt Crust

Roasted Beetroot with a Kelp Salt Crust

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


  • 2 cups of Kelp sea salt

  • 5 tbsp prepared horseradish / german style is best!

  • 2 tbsp fresh thyme, chopped

  • 1 tbsp orange peel, finely grated

  • 3 large unpeeled beetroot, trimmed & scrubbed

Horseradish Creme Fraiche:
  • 1 cup creme fraiche

  • 1 tbsp prepared horseradish

  • 1 tbsp fresh chives, chopped

  • 2 tsp sherry wine vinegar


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.
For the beetroot:
  1. 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.
  2. Roast the beetroot for 1 3/4 hours.
  3. Remove from the oven, crack the salt crusts open and remove the beets. Cut into slices and serve with the horseradish creme fraiche.

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