Truffled Beetroot in a Salt Crust
Prep: 20min
|
Servings: 4
|
Cook: 30min
Roasted beetroot wrapped in truffles and baked in a salt crust is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pieces young, fresh beetroot (maximum 5 cm diameter)
- 30 g truffle
- 1 kg sea salt
- 3 egg whites
- Salt
- Pepper
Instructions
-
1.
Beat the egg whites into stiff peaks and fold in two-thirds of the salt. Line a lasagna pan with the remaining salt. Peel and halve the beetroot. Shave the truffles thinly and place them between the beetroot halves, then close.
-
2.
Cut four equal-sized pieces from the salt‑egg white mixture, flatten them, and wrap each piece around a beetroot bulb. Place on the salted bed and bake in the oven at 180 °C for 30 minutes. For serving, put some sea salt in a bowl, break open the beetroot dumplings, and arrange them on the salt.
