In sea salt roasted beetroots

Photo Andrei Tchernikov

In sea salt roasted beetroots

Main course for 4 people

1200 gram beetroots, preferably egg-sized
2-3 kilos coarse sea salt
3 table spoons rapeseed oil
2 tablespoons of capers
1 very thinly sliced onion, cut in rings
A few sprigs of green, i.e dille or watercress
4 Dutch fresh herrings


Pre-heat oven at 170 degrees. Scrub beetroots well and dry them. Put the sea
salt in an oven dish and bury the beetroots in this. Leave the beetroots to

cook for approximately 90 minutes. Allow to cool, take them out of the salt and
rub the excess salt and skin off. Cut beetroots into (very?) thin slices,
(you can use a cheese slicer if prefered), then mix with the oil, capers, onion
rings and green sprigs and freshly ground pepper. Serve with the herrings.

Time taken to make the dish circa 15 minutes 

Preparation time circa 100 minutes

More flexitarian recipes 

copyright recipe and photo Fiona Ivanov Andrei Tchernikov  

Translation from Dutch: Eileen Sharp