Harmony on the Plate | Salt-Baked Beetroot Tango with Sauteed Spinach

For the salt bake,I use only 2 ingredients: salt and plain flour. wrap the beetroot in a salt-flour dough, which adds a delicious mix of sweet and savory flavors. Serve it with sautéed spinach, sun-dried tomatoes, and capers for a simple and colorful dish that’s perfect for vegans.

Ingredients:

➡️For the salt-baked beetroot:

• 5 medium-sized beetroots, trimmed and washed
• 150g sea salt flakes
• 250g plain flour
• 150ml water
• Sprig of thyme

➡️For the spinach:

• 200g baby spinach
• 4 sun-dried tomatoes, chopped
• 3 shallots, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tablespoon capers
• Olive oil
• Ground rock salt
• Ground black pepper
• Chives, finely chopped for garnish

Method:

1. Mix the sea salt flakes and plain flour together, then add water and knead into a dough. Wrap the dough in cling film and let it rest for about 30 minutes.
2. Cut the dough into small pieces and roll them out to a thickness of 3-4mm. Place a beetroot in the middle of each piece of dough and wrap it up.
3. Preheat the oven to 180°C (fan-assisted). Bake the wrapped beetroots for about 1.5 hours until they are tender. Remove them from the oven and allow them to cool.
4. Crack open the salt crust and peel the beetroot. Cut each beetroot in half.
5. In a frying pan, heat some olive oil over medium heat. Fry the chopped garlic and shallots until fragrant, then add the chopped sun-dried tomatoes. Stir well and add the baby spinach, cooking until it wilts.
6. Add the capers to the spinach mixture and season with salt and ground black pepper. Set aside.
7. Heat another frying pan with olive oil and fry the baked beetroot halves until golden brown. Season with ground black pepper. Place the cooked spinach and sun-dried tomatoes in a serving bowl. Add the fried beetroot halves and sprinkle with finely chopped chives.