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Salt-baked Golden Beetroot Salad

By OcadoLife
In this Salt-baked Golden Beetroot Salad, Shaun Rankin – chef patron of Michelin-starred Grantley Hall – swaps purple beetroot for a golden variety, which has a nuttier and gentler earthy flavour, and bakes it in a salt…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 300g plain flour
  • 2 tsp salt, plus 1 pinch
  • 400g golden beetroot, scrubbed
  • 90g baby leaf salad
  • 150g raspberries
  • 100g goat’s cheese
  • 40g walnut halves
  • ½ tbsp (approx.) truffle honey (or regular honey), for drizzling

Method

3 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Mix the flour and salt with 150ml cold water to form a dough. Roll it out to 3mm thick, then use it to wrap each beetroot individually, ensuring that each one is completely sealed. Place on a baking tray; bake for 45 mins-1 hr 15 mins, depending on size. Check if they’re cooked by pushing in a thin skewer – there should be no resistance. Remove from the oven and leave to cool.

  2. Step 2

    Once cool, crack open the dough, remove the beetroot and peel the skins. Cut into wedges or slices.

  3. Step 3

    Arrange the salad leaves on a platter with the beetroot and raspberries. Crumble over the goat’s cheese and scatter with the walnuts. Drizzle over a little raspberry coulis and honey, then season with a pinch of sea salt and some black pepper.