Salt-baked Golden Beetroot Salad
By OcadoLife
Published on 11 August 2025
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 dough: “Simply oven roasting the beetroot also works well, but it’s worth giving this a go – the salt dough draws out moisture, concentrating the flavour and giving a soft texture. It’s a fab match for the creamy goat’s cheese.” Using truffle honey adds earthy sweetness, but regular honey works well too. The beetroot may take a little more (or less) time to cook, depending on size.Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 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
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.Step 2
Once cool, crack open the dough, remove the beetroot and peel the skins. Cut into wedges or slices.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.