Make the most of seasonal vegetables with this vibrant Christmas side dish. Once you've learnt how to make a salt crust the technique can be applied to fish, chicken and other vegetables, too.
Salt-baked beetroot and carrots with mustard dressing
Ingredients
6
servings
-
For the vegetables
- 300 g
- 200 g
- 100 g
- 2 tbsp
- 1
- 2
- 100 - 150 ml
- 500 g
- 500 g
-
For the dressing
- 0,5
- 3 tbsp
- 1 tsp
- 1 tsp
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Preparation
Begin by making the salt crust. Stir together the flour, salt, sugar, rosemary and lemon zest. Pour in the egg whites and 100ml of water to make a fairly stiff dough. Add a little more water if necessary.
Preheat the oven to180°C/160°C fan/gas mark 4
Roll the dough to 5mm thickness on a lightly floured surface. Cut dough and encase the vegetables individually. Transfer to a lined roasting tin and bake for 25 minutes. After this time, remove the carrots from the oven and continue roasting the beetroot for a further 20 minutes.
Once cool enough to touch, crack the salt crust from each vegetable and scrape off the skins. Cut the beetroot into wedges and the carrots into long, diagonal slices.
Mix the dressing ingredients together and pour into a small saucepan. Heat to warm though and dissolve the sugar, then pour over the vegetables and serve.
