Salt Baked Beetroot

Method

• 1

  Step 1

  Salt Baked Beetroot with Tabouleh and Yellow Pepper Sauce
• 2

  Step 2

  Salt Bake
• 3

  Step 3

  300g of Country Range plain flour
• 4

  Step 4

  250g of Country Range salt
• 5

  Step 5

  300ml of cold water
• 6

  Step 6

  1 beetroot
• 7

  Step 7

  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
• 8

  Step 8

  Tabouleh
• 9

  Step 9

  Bulgar wheat
• 10

  Step 10

  1/2 cucumber
• 11

  Step 11

  2 large tomatoes
• 12

  Step 12

  1/4 onion
• 13

  Step 13

  A bunch of mint and parsley
• 14

  Step 14

  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
• 15

  Step 15

  Yellow Pepper Sauce
• 16

  Step 16

  2 yellow peppers
• 17

  Step 17

  2 tbsp of Country Range turmeric
• 18

  Step 18

  1 glass white wine
• 19

  Step 19

  1 tbsp minced garlic
• 20

  Step 20

  Cracked Country Range black pepper
• 21

  Step 21

  Country Range olive oil for cooking
• 22

  Step 22

  Chop the yellow peppers into small cubes and cook on high with a little bit of olive oil.
• 23

  Step 23

  Once browned add the garlic, pepper and turmeric for 1 minute
• 24

  Step 24

  Then add the white wine. Once the wine has reduced by two thirds, blend until smooth.
• 25

  Step 25

  Serve the dish with a small salad of fresh leaves and a beef tomato.