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Curried Salt Baked Beetroot with Saffron Glazed Carrots + Coconut Flakes
Curried Salt Baked Beetroot with Saffron Glazed Carrots + Coconut Flakes
Curried Salt Baked Beetroot with Saffron Glazed Carrots + Coconut Flakes
2 large eggs
1 kg salt
500 g red beetroot
50 g unsalted butter , softened
2 tsp ground cumin
1 tsp paprika
1 tsp garam masala
1 pinch saffron
50 g ghee
150 g baby carrots
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp nigella seeds
25 g desiccated coconut
50 g Greek yoghurt
15 g salad leaves
20 g coconut flakes , toasted
1 lemon
  1. Preheat the oven to 200°C. Separate the eggs and in a large mixing bowl combine the egg whites and the salt. Add water if necessary (it might not be) until it has the consistency of wet sand. Spread a thin layer of the salt mix over a roasting tray. Wash the beetroot, dry and rub generously with the softened butter and spices. Place them on top of the salt before packing the remaining salt around and over the top to completely enclose them.
  2. Bake for 1 hour and rest for 30 minutes before cracking open the crust. Scrub the salt off the beetroot and leave to cool for 10 minutes. Use kitchen towel to scrub the skin off the beetroot and set aside.
  3. Put a small saucepan over a high heat and add the ghee. Pour in 50ml of water, add the saffron and season well with salt and pepper. Heat to a boil then reduce the heat and add the carrots. Simmer for 10 minutes until the liquid has reduced and glazed the carrots.
  4. Tip the coriander, cumin and nigella seeds into a small saucepan and put it over a medium heat. Toast them for 3-4 minutes until they become fragrant. Transfer them to a mini food processor and blitz to a fine crumb then stir it through the desiccated coconut. Take 1 tbsp of the spice blend and stir it through the yoghurt. Set aside the rest.
  5. Cut the salt-baked beetroot into quarters or sixths, depending on their sizes. Arrange the baked beetroot in the centre of your serving plates and slot in the glazed carrots. Spoon a generous dollop of yoghurt on top of the beetroot. Dress with salad leaves, scatter over the coconut akes and squeeze over a little lemon juice. Finish by scattering over a pinch of the spice blend.
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