SALT-BAKED BEETROOT SALAD

I absolutely adore beetroot in all shapes and sizes – I even grow them when possible. This salt crust recipe works wonderfully with all root vegetables as well as meats. If you don’t have time to bake the beetroot, use ready-cooked ones. The salt dough can be kept in the fridge for up to 5 days – just remember to get it out 30 minutes before you use it so that it’s easier to roll out.

Serves 4-6

8 small red beetroot, washed and patted dry 8 small yellow beetroot, washed and patted dry 2 garlic cloves, peeled

½ a lemon, for squeezing

80ml (2½fl oz) extra-virgin olive oil

A handful of flat leaf parsley, shredded

Salt and freshly ground black pepper

80g (2¾oz) feta cheese (optional)

For the salt dough

500g (1lb 2oz) plain flour

300g (10½oz) rock salt

100g (3½oz) fine salt

4 rosemary sprigs, chopped

3 thyme sprigs, chopped

1tsp dried lavender flowers

3 large egg whites (100g/3½oz in total)

150ml (5fl oz) water

For the salt dough, mix the flour, salts and herbs together in a bowl. Mix in the egg whites, then add the water and knead the mixture together in the bowl to form a dough.

Preheat the oven to 190°C/fan 170°C/gas 5. Place the beetroot on a large baking tray. Roll out the salt dough on a floured work surface to about 5mm thick.

Cover the tray and beetroot with the salt dough like a pie and press down to mould it over the beetroot, then bake for 1 hour. Remove the tray from the oven and leave to cool until just warm, then remove and discard the crust and peel the beetroot. Cut the beetroot into bite-sized pieces and place in a bowl.

Grate in the garlic cloves. Add a squeeze of lemon juice, the olive oil and the parsley. Season with salt and pepper and toss everything together. If using, crumble the over before serving.

At Home by Monica Galetti is published by Aster, £20. © Monica Galetti 2021. To order a copy for £18 go to mailshop. co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. Offer price valid until 09/10/21. Photography: Yuki Sugiura