Salt Baked Beetroot, Goat Cheese, Hazelnut Recipe
Make Salt Baked Beetroot, Goat Cheese, Hazelnut Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beetroot (salt-baked)
Goat cheese & dressing
Hazelnuts & garnish
Method
Beetroot (salt-baked)
- 1
Preheat and prepare salt crust
Preheat the oven to 200°C (390°F). In a large bowl, combine the coarse kosher salt and egg whites. Add the water a little at a time and mix until the salt is uniformly moistened and holds together when squeezed — the texture should be like damp sand that will form a crust.
- 2
Prepare beets
Trim beet greens to about 1–2 cm (reserve leaves for another use if desired), and gently scrub the beets to remove soil. Do not peel. Pat dry with a towel. If beets vary widely in size, choose ones as uniform as possible or adjust baking time per size.
- 3
Assemble for baking
Line a rimmed baking sheet with parchment paper. Spread a 1–1.5 cm layer of the salt mixture on the sheet large enough to sit all beets. Place bay leaves on the salt layer if using. Nestle the beets on top, leaving space between them, then cover each beet completely with the remaining salt mixture until fully encased (you can mound salt between beets so they don't touch).
- 4
Bake
Bake in the preheated oven for 55–75 minutes depending on beet size: small (40–50 min), medium (55–65 min), large (70–75 min). A medium beet (about 150–200 g) usually needs ~60 minutes. The salt crust will harden and brown slightly.
- 5
Rest and clean
Remove the baking sheet from the oven and let the salt-baked beets rest for 10–15 minutes to finish cooking gently. Crack the hardened salt crust with the back of a spoon and peel away the salt. Wearing gloves or using a towel, carefully rub off the beet skins — they should slip away easily. Trim stem ends if still attached and slice the beets into 6–8 mm (1/4–1/3 inch) rounds or wedges, depending on presentation.
Goat cheese & dressing
- 6
Make goat cheese cream
In a small bowl, break the goat cheese into pieces and whisk together with the Greek yogurt until smooth and spreadable. If the mixture is very stiff, add 1 teaspoon of water or milk to loosen. Taste and adjust seasoning.
- 7
Prepare dressing
In a separate small bowl or jar, combine the extra-virgin olive oil, white wine vinegar, honey, sea salt, and black pepper. Whisk or shake until emulsified. Fold about half (2 tbs) of this dressing into the goat cheese mixture to create a light goat-cheese dressing. Reserve the remaining dressing for finishing the plate.
Hazelnuts & garnish
- 8
Toast and chop hazelnuts
Heat a small skillet over medium heat. Add the raw hazelnuts and toast, shaking the pan frequently, until fragrant and skins begin to blister, 5–7 minutes. Transfer to a clean kitchen towel, let cool slightly, then rub the nuts in the towel to remove some loose skins (full removal optional). Roughly chop the hazelnuts and set aside.
- 9
Optional buttered hazelnuts
For a more polished finish, melt the unsalted butter in the skillet, add the chopped hazelnuts and fresh thyme leaves, and toss for 1 minute to coat and warm. Remove from heat and allow to cool slightly — this creates a glossy hazelnut garnish.
- 10
Assemble plate
Arrange beet slices on a serving platter or individual plates. Dollop or pipe small quenelles of the goat-cheese mixture between and on top of beet slices. Drizzle the reserved dressing lightly over the beets and cheese. Scatter the toasted (or buttered) hazelnuts over the dish. Add microgreens or baby arugula for freshness and brightness. Finish with a light grating of lemon zest and a pinch of flaky sea salt. Optionally grind a little fresh black pepper over the top.
