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Salt Baked Beetroot

Method

Salt Baked Beetroot with Tabouleh and Yellow Pepper Sauce

Salt Bake 

300g of Country Range plain flour

250g of Country Range salt

300ml of cold water

1 beetroot

Filo pastry – 2 strips

  • Mix the flour, salt and water together to make a thick paste and wrap around a peeled beetroot and bake at 200c for 1 hour.
  • Once cooked, crack open the hard salt crust and remove the beetroot
  • Wrap in the filo pastry and put back in the oven for 10 mins

Tabouleh 

Bulgar wheat

1/2 cucumber

2 large tomatoes

1/4 onion

A bunch of mint and parsley

Splash of Country Range olive oil

  • Cover the Bulgar wheat with boiling water (just over the top) and leave until the water has absorbed.
  • Finely slice the tomatoes and cucumbers before adding them to a sieve with some salt on top to draw the water out.
  • Blend the mint, parsley and onion with olive oil until smooth.
  • Mix the Bulgar wheat, tomatoes, cucumber and herb paste together

 Yellow Pepper Sauce

2 yellow peppers

2 tbsp of Country Range turmeric

1 glass white wine

1 tbsp minced garlic

Cracked Country Range black pepper

Country Range olive oil for cooking

  • Chop the yellow peppers into small cubes and cook on high with a little bit of olive oil.
  • Once browned add the garlic, pepper and turmeric for 1 minute
  • Then add the white wine. Once the wine has reduced by two thirds, blend until smooth.
  • Serve the dish with a small salad of fresh leaves and a beef tomato.