Baked Beets with Sesame Crust

Ingredients

• 1 kg small beets (6 small beets)
• 1.5 tbsp sprouting oil
• Salt
• 1 bunch chives
• 2 egg whites
• 40 g unpeeled sesame seeds
• 2 tbsp Whole wheat breadcrumbs
• 150 g baby salad mix
• 2 tbsp white balsamic vinegar
• Pepper

Instructions

1. 1.

   Clean, peel, and cut the beets in half horizontally.

2. 2.

   Brush the bottom of a shallow baking dish with 1/2 tbsp oil. Place the beet halves cut side up. If needed, trim the bottoms to keep them stable.

3. 3.

   Sprinkle salt over the beets. Cover the dish with foil or a lid and bake in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) for about 20 minutes.

4. 4.

   Meanwhile, wash the chives, shake dry, and cut into fine ribbons.

5. 5.

   Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Fold in sesame seeds, chives, and breadcrumbs. Set aside the yolks for another use.

6. 6.

   Spread the mixture over the pre‑baked beets. Return to the oven and bake for an additional 10–15 minutes at the same temperature.

7. 7.

   In the meantime, wash and dry the salad, then toss with vinegar, salt, pepper, and remaining oil to make a vinaigrette.

8. 8.

   Combine the salad with the vinaigrette and divide onto four plates. Arrange the baked beets on top.