Serves 4-6
Ingredients
2 tbsp sumac, plus extra to serve
1 tbsp cracked black pepper
¼ cup black sesame seeds, crushed
1 tbsp juniper berries
2 cups rye flour
200g pink Himalayan table salt
3 egg whites
6 medium beetroot, stems and leaves intact, scrubbed
Extra virgin olive oil, to drizzle
Method
- To make the salt crust dough, place the sumac, pepper, juniper and sesame seeds in a small food processor and process until finely chopped. Place the sumac spice blend, flour, salt and eggs in the bowl of an electric stand mixer. Add ½ cup (125ml) water and using a dough hook, mix until the dough comes together.
- Turn out onto a bench, knead until smooth. Cover and set aside to rest for 20 minutes.
- Preheat oven to 200°C (180°C fan forced). Divide the dough into 6 and roll out each portion between two sheets of non-stick baking paper until 5mm thick. Wrap around each beetroot. Wrap the stem in foil.
- Place on a large baking tray and roast for 1 hour 30 minutes, or until tender (to test, insert a skewer in the thickest part). Set aside to cool slightly.
- To serve, crack the beetroots open (discarding the salt crust). Serve warm, drizzled with oil, sumac and pepper.
