Salt-Baking Beetroot

Salt-baking is a technique where you encase a whole vegetable in a thick crust of coarse salt (sometimes mixed with egg white to bind it) before baking in a hot oven. The salt crust acts as an insulator, trapping moisture inside and creating an even, gentle cooking environment. For beetroot, this method intensifies the natural sweetness and earthiness without the waterlogged texture that boiling can cause. Once cooked, crack open the salt shell, peel the beetroot, and serve it rustic as Polly did, or slice it neatly. The result is deeply flavourful beetroot with a firm, satisfying bite that works beautifully in both salads and alongside fish or meat.