Normally I wrap beetroot in aluminium foil
and bake at 200˚C for 30 to 60 minutes depending on size. Then peel the skin
off and serve as salad.
This time I bake them (with skin on)
in coarse salt, for the same length of time. After peeling the skin, the mild
saltiness contrast well with the sweetness of beetroot.
Spread salt on a baking try and dry in
the oven for future use.
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