Sea Salt

Salt-Crusted Roasted Beets and Parsnips

Beets and parsnips wrapped in a coarse salt crust with herbs, roasted until tender, then peeled and finished with a drizzle of high-quality olive oil.

Main course

4 Servings

Ingredients

Ingredients for Salt Crust

1 kg coarse sea salt

200 g egg white

2 tbsp wheat flour

Ingredients for Vegetables

2 beets

A few sprigs of rosemary

2 parsnips

A few sage leaves or orange peel

Instructions

Preheat the oven to 175°C.

Using a hand mixer or a stand mixer, whisk the egg whites until foamy. Mix in the coarse sea salt and wheat flour. Add the spices or fresh herbs of your choice and briefly mix again. The mixture should now have the texture of wet sand.

Thoroughly wash the vegetables with their skins on and pat them very dry.

Place the vegetables in a large baking dish and completely encase them with the salt crust mixture. Make sure they are entirely covered with no gaps.

Place the dish in the oven and roast until the vegetables are tender. (Beets: 85 minutes, Parsnips: 50 minutes)

Break open the salt crust, remove the vegetables, and peel off the skins. Slice the vegetables into portions and drizzle with a bit of good-quality olive oil.

If you’re using more vegetables, double the amount of salt crust mixture accordingly.

Seabass in a salt crust

Whole seabass encased in a herb-infused sea-salt crust, roasted to tender perfection, then gently revealed and served with a drizzle of olive oil.

Iodized Table Salt

Community & fun

Build your own salt crystal

Boil 1 l water and dissolve 400 g iodized salt. Submerge a rope or fabric figure, place in a warm sunny spot, and wait days or weeks for crystals to form.

Iodized Table Salt

Main course

Roast vegetables with garlic, thyme and rosemary

Assorted vegetables drizzled with olive oil, sprinkled with garlic, thyme, rosemary and fine iodized salt, then roasted until tender and aromatic.