Sumac Salt Crust Baked Beetroots


Sumac Salt Crust Beetroots
Baked inside a salt crust dough made from sumac, pepper, juniper and sesame seeds and cracked open once roasted to be smothered in oil and more sumac, these beetroots are a delicious earthy treat.

Serves 4-6



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



  1. 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.
  2. Turn out onto a bench, knead until smooth. Cover and set aside to rest for 20 minutes.
  3. 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.
  4. 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.
  5. To serve, crack the beetroots open (discarding the salt crust). Serve warm, drizzled with oil, sumac and pepper.


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