Salt-baked Beetroot with Whipped Ricotta, Apple and Hazelnut Recipe

2 hours 45 minutes


Salt-baked beetroot

  • 1kg plain flour
  • 300g of salt
  • 4 egg whites
  • 200ml of water
  • 1 bunch of lemon thyme, leaves picked
  • 1kg beetroot, leaves trimmed, washed and reserved


  • 1 apple
  • 250g of ricotta
  • 1 pinch of fine salt
  • 1 pinch of caster sugar
  • 1 handful of hazelnuts, toasted and crushed
  • 1 pinch of lemon thyme leaves
  • 1 lemon
  • 1 handful of beetroot leaves


Preheat an oven to 160ºC/gas mark 3
In a stand mixer or a large mixing bowl, mix together the flour, salt and egg whites, then add the lemon thyme leaves and water and mix into a dough. Bring the dough together with your hands, then roll out to a centimetre thick on a work surface
Lay the beetroots in the middle of the dough, then pull the dough up around the beetroots, sealing at the top to form a parcel
Bake the beetroots for two-and-a-half hours in the oven, then remove the dough and allow to cool to room temperature
Slice the apple into matchsticks and keep in cold water with a little lemon juice squeezed in – this helps to crisp up the apple and stops it from discolouring. Put the ricotta in a bowl, add a pinch of salt and a pinch of sugar and beat it with a wooden spoon to aerate and loosen it up
When the beetroot dough has cooled, break it open and remove the beetroots. Peel them carefully with a knife and slice them into chunks
Spread the whipped ricotta over a platter and top with the beetroots. Scatter over the apple, a few more lemon thyme leaves and some crushed hazelnuts. Finish with a squeeze of lemon and arrange the reserved beetroot leaves over the top