JULY NOURISHMENT
Simple Salt Roasted Beetroot by chef natasha
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Whole beetroot (red or yellow)
Sea salt (not too coarse) or Himalayan pink salt
Optional herbs: thyme or rosemary sprigs
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Pre-heat the oven to 180 C.
Scrub the beets under running water to remove any dirt.
While they are wet roll them in sea salt. Be generous and don’t worry about the beet being salty. A crust will form after baking, and you will remove this salt and the skin.
Place the salted beetroot on a roasting tray. If using thyme or rosemary, spread the herbs around the tray (keep as whole sprigs).
Roast the beetroot until tender. Test with a cake tester, toothpick, or knife. Cooking time varies on the size of the beet, usually takes 30- 60 minutes.
Let them cool slightly and then peel off the layer of salt and skin that has formed a crust. It will peel easily.
Feel free to rinse the peeled beetroot if you have a lot of salt chunks on it.
Use as a side or in salads. Make a bunch and store them for 3-5 days in the refrigerator.
