Chef Carolize’s Salt-baked beetroot
With the cooler weather setting in TOKARA Shiraz is the perfect partner for Chef Carolize Coetzee’s autumnal salt-baked beetroot recipe. As a rule, beetroot pairs better with reds than with whites and one crazy thingis that the deep red colour of the beetroot fools the brain into believing this too!
Equipment
- Food Processor
- Kitchen Mixer
- Baking Try
- Rolling Pin
- Knife
- Cooling Rack
Ingredients
- 4 medium sized whole beetroot
- 800 grams coarse sea salt
- 3 extra large egg whites
- 500 grams cake flour
- 250 ml water
Instructions
- Preheat the oven to 180°C
- Blend the salt & flour together in a food processor until fine.
- In a mixer with a dough hook, mix the flour mixture with the egg whites and water until a dough is formed.
- Wash and dry the unpeeled beetroot.
- Roll out the dough until 5mm in thickness.
- Cut into big enough pieces and wrap around each entire beetroot.
- Bake for 1 hour.
- Remove from oven & cool slightly.
- Break open the dough & remove the beetroot.
- Discard the baked dough.
- Peel the beetroot, then rinse & dry with paper towel.
- Cool & slice the remaining beetroot thinly.
Notes
Garnish:
Chef Carolize tops hers with raspberry, fennel, toasted walnuts & celery.