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🍽️ Truffle-Infused Beetroot Baked in a Salt Crust

57 kcal · 30 min · 4 servings

Truffle-Infused Beetroot Baked in a Salt Crust Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whip the egg whites until they form stiff peaks.
  2. 2. Gently fold two-thirds of the salt into the egg whites.
  3. 3. Spread the remaining salt evenly into a baking dish.
  4. 4. Peel the beetroot bulbs and cut each one in half.
  5. 5. Shave the truffle into very thin slices.
  6. 6. Place the truffle slices between the two halves of the beetroot.
  7. 7. Press the halves back together so they form a whole shape.
  8. 8. Take four equal portions of the salt-egg white mixture.
  9. 9. Shape each portion into a flat disc.
  10. 10. Wrap one beetroot bulb completely in one of the salt discs.
  11. 11. Repeat this for all the beetroot bulbs.
  12. 12. Place the wrapped bulbs onto the salt bed in the baking dish.
  13. 13. Preheat your oven to 180 degrees Celsius.
  14. 14. Bake the beetroot in the oven for 30 minutes.
  15. 15. Put some sea salt into a serving dish.
  16. 16. Break open the salt crust around the beetroot.
  17. 17. Serve the beetroot on the salt in the dish.

Nutrition per serving