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Salted, Pickled Beets with Goats Cheese and Fennel

Salted, Pickled Beets with Goats Cheese and Fennel

Prep. Time:

20 mins

Baking Time:

3 hours

Total Time:

3 hours 20 mins

Serves:

4

If you haven't baked beets in a salt crust before, please try it. This particular recipe includes white vinegar in the salt crust and the beet comes out tasting heavenly.

Relaxed Recipes (inspired by Matty Edgell of The Great British Baking Show ™)

Author:

Ingredients

3 egg whites
300g fine salt
10g white vinegar powder
30g beet powder
2 beets
0.5 fennel bulb
goats cheese

Instructions

Whisk the egg whites to soft peaks, then carefully fold in the salt, the vinegar powder, and the beet root powder.

In a baking tray, place two scoops of the egg white to sit under each beet bulb. Place the beets on top, then completely smother with the egg whites.

Bake at 300 degrees F for 3 hours (longer if your beets are unusually large - three hours is perfect for tennis ball sized beets).

Break off the crust, peel the beets, thin slicely and arrange with the finely diced fennel and pearls of goats cheese. Great with crusty bread.

Pantry Essentials inspired by this recipe from The Great British Baking Show  ™



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