Baked potatoes and beetroot cooked in a bed of salt

Name: Baked potatoes and beetroot cooked in a bed of salt
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Grilled potatoes (approx. 300 g each); 4 Beetroot (about 150 g each); 2 Eggs (size M); 2 kg coarse sea salt; 75 g Flour; 25 g Cornstarch; 1 Lime; 1/2 bunch Parsley; 500 g Low-fat curd; 150 g ripened cream; 2 TABLESPOONS Fruit vinegar; 4-6 Tbsp Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Grilled potatoes (approx. 300 g each)
4 Beetroot (about 150 g each)
2 Eggs (size M)
2 kg coarse sea salt
75 g Flour
25 g Cornstarch
1 Lime
1/2 bunch Parsley
500 g Low-fat curd
150 g ripened cream
2 TABLESPOONS Fruit vinegar
4-6 Tbsp Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
baking paper

Directions

1
Wash the potatoes and beetroot thoroughly. Cut off the beetroot cabbage and roots. Separate the eggs for the salt crust. Beat the egg white with the whisk of the hand mixer until stiff. Mix sea salt, egg yolks, beaten egg white, flour and starch.
2
On a baking tray lined with baking paper, press one layer of salt dough (approx. 1 cm thick) next to each other in the size of the potatoes and the beetroot. Place the potatoes and beetroot on top and gradually cover with salt dough of equal thickness.
3
Press firmly again and again. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. For the sour cream, wash the lime hot, rub dry and grate the peel.
4
Wash the parsley, shake dry, pluck the leaves from the stalks and chop finely, except for something to garnish. Mix quark, sour cream, vinegar, milk, lime zest and parsley. Season to taste with salt, pepper and sugar.
5
Open salt crusts. Remove potatoes and beetroot. Slice potatoes and peel beetroot and cut into slices. Arrange potatoes with sour cream and beetroot on plates and garnish with parsley.