Mary Miso - Recipes for every day - Cookbooks
3 egg whites
500g salt
1 table spoon curry
1 table spoon caraway, lightly crushed
800g small raw beetroots
3 tablespoons honey
Preheat the oven to 190°C. Lay baking paper on two baking trays.
Beat egg whites, salt, curry and caraway for 5 minutes.
Place every beetroot unpeeled on 1 tablespoon of the salt blend and cover with the leftover salt. Bake for 45 minutes.
To remove the salt crust beat lighty on it with a spoon. Wash the beetroots quickly, peel them and serve with honey.
Small fresh beetroots are available on farmers markets.
