Salt-baked beetroot with feta & pickled onions

"The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks"
Prep time:
30 min
Cook time:
2 hr 30 min
Servings:
4 people

Health Score

High
Medium
Low
8.5 / 10
High score

Glycemic Index

Index
65
Moderate
Load
88
High

Nutrition per serving:

Calories277.00 kcal14%
Fat19.00 g27%
Carbs16.00 g6%
Sugars13.00 g14%
Protein8.00 g16%
Sodium1.60 mg0%
Fiber4.00 g14%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
65
Moderate
Glycemic Load
88
High

Ingredients

4 medium beetroot (different types are fine), washed, the leaves trimmed for the salad
6 rosemary sprigs
150g salt
500g plain flour
2 large egg whites
140ml cider vinegar
65g demerara sugar
½ tsp mustard seeds
1 dill sprig
2 onions , sliced into 5mm rings, tossed in a bowl with a pinch of salt to break them down
3 tbsp extra virgin rapeseed oil , plus extra for drizzling
1 tbsp lemon juice
1 tbsp snipped chives
1 Granny Smith apple, diced
30g toasted hazelnuts , chopped
120g feta

Directions

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