After really having liked salt-baked beetroot at Bord’eau, I decided to make this myself and served it as side for smoked ham of lamb for Christmas. When I googled for some recipes, I noticed that some recipes used only salt, whereas some recipes make a more elaborate crust with egg whites and other ingredients that go well with beets such as horseradish, orange zest, and thyme. As I always try to simplify recipes as much as possible (but without sacrificing flavor of course), I decided to roast them just in salt. But I remained curious about the more elaborate version. And so it was time for another side-by-side experiment together with Teun.
On the right-hand side: 2 beetroot and 500 grams (1.1 lbs) coarse sea salt.
The verdict? It was impossible to taste any of the thyme, horseradish, or orange in the beetroot. The beets that were roasted with the egg whites mixed in with the salt were slightly more salty, that was the only difference we could discern. The same effect (if desired) could in all likelihood be achieved by adding a bit of water to the salt.
So the conclusion: for salt-baked beetroot don’t bother with an elaborate recipe, just use beetroot and salt!
Two years ago I made orecchiette pasta with clams (vongole) and green cauliflower (romanesco). This combination works very well, and is slightly more elegant than the very similar pasta with broccoli and mussels.