Roasting beetroot in a salt crust keeps the moisture inside & don't worry, it's not too salty!
2 cups of sea salt
5 tbsp prepared horseradish / german style is best!
2 tbsp fresh thyme, chopped
1 tbsp orange peel, finely grated
3 large unpeeled beetroot, trimmed & scrubbed
Horseradish Creme Fraiche:
1 cup creme fraiche
1 tbsp prepared horseradish
1 tbsp fresh chives, chopped
2 tsp sherry wine vinegar
For the creme fraiche:
whisk all the ingredients together in a small bowl to blend. Season with Kelp Salt & pepper to taste. Refrigerate until needed.
For the beetroot:
Pre-heat the oven to 190 C. Mix the salt, horseradish, thyme & orange peel in a medium bowl. On a baking sheet lined with baking paper, place 3 tbsp mounds of the salt mixture. Top each pile with a beetroot than cover all the beets with the remaining salt, pressing it firmly around each beetroot. The beetroot should be covered completely.
Roast the beetroot for 1 3/4 hours.
Remove from the oven, crack the salt crusts open and remove the beets. Cut into slices and serve with the horseradish creme fraiche.