- 100 g crème fraîche
- 1 pinch salt
- 4 Chioggia beets (approx. 700 g), unpeeled
- 2 egg white, whisked
- 1 kg coarse sea salt
- 1 tbsp. horseradish, finely grated
- 1 organic lemon, use only the zest, to garnish
Coat the edges with egg white all round. Mix the remaining egg white with the salt. Transfer approx. 1/3 of this mixture to an oven tray lined with foil. Fold over the edges, cover with the remaining salt, press down well.
Bake for approx. 1 hour in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool. Combine the crème fraîche, horseradish, lemon zest and juice, season with salt.
- 1h 25 Preparation/cooking time: ca. 25m + Bake: ca. 60m
- Servings For 2 people
- Nutrition 278 Kcal