Skip to main content

Salt-baked beets and spuds with aioli recipe



There’s nothing better for a lazy chef than to put food in the oven and step back while it does all the work. This dish is a perfect example, and full of flavours inspired by Spanish and southern French cuisine. It is also full of colour – especially if you use different colours of beetroot and potatoes. You will need to soak the cashews overnight to make the aioli.

Serves 4
1.5kg coarse sea salt
750g fresh beetroot, preferably red, yellow and Chioggia varieties
750g potatoes, preferably pink and purple
Advertisement

For the aioli
1 pinch of saffron threads (about 20)
200g raw cashews, soaked overnight and rinsed
1 tbsp apple cider vinegar or the juice of ½ lemon
2 or 3 garlic cloves, chopped

1 Set the oven to 200C/400F/gas 6. Spread half of the salt over the base of a baking tin. Pierce each potato and beetroot a couple of times with a fork. Arrange them on the tray and cover with the remaining salt. Bake in the oven for about 1 hour, or until tender.

2 While the vegetables are cooking, make the aioli. Put the saffron threads in a cup and pour over 2-3 tbsp boiling water. Leave it to steep for 5-7 minutes.

3 Meanwhile, drain the cashews then blitz with the vinegar, 1 tsp salt, the saffron water (remove the threads), an additional 150ml water and the garlic cloves, and blitz until very smooth.

4 When the vegetables are cooked, shake off the excess salt and slice in two, then serve with the aioli, accompanied, if you wish, with a fresh green salad.

Comments

Popular posts from this blog

Annabel Crabb's passionfruit curd meringue cake recipe

This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds. The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge. Passionfruit curd meringue cake serves 8 125g unsalted butter, softened 330g caster sugar 4 large eggs, separated 70g Greek-style yoghurt 1 tsp vanilla paste 150g plain flour 25g cornflour 1½ tsp baking powder ½ tsp cream of tartar 125ml thickened (whipping) cream Icing sugar, to decorate – optional Passionfruit curd 55g caster sugar 2 eggs, plus 1 yolk extra 60g unsalted butter, cubed Pulp and juice from 4 passionfruit, strained 1 tbsp lemon juice Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins. Using an electric mixer, cream the butter and 110g of the caster su...

Rachel Roddy’s farro, pumpkin and chestnut soup recipe

Today’s recipe was made from gifts: a packet of vacuum-sealed chestnuts I was given to taste, a bundle of sage from an friend’s garden in Camden brought back to Rome in my rucksack, and a bag of farro from the best wine merchant in Rome, Antonio, who got it from Pacina in Castelnuovo Beradenga in Tuscany, where it grows abundantly. An early form of wheat, and sometimes called emmer wheat (not to be confused with spelt, which is also wheat, but a different genetic variation), farro was a staple grain in early Roman times thanks to its transportability, high protein content, vitamins and slow release of energy. Roman soldiers marched, built and fought on farro, I tell my legionnaire- and gladiator-fixated son, who doesn’t look keen, pushing away the “funny rice”. Looking like a cross between a caraway seed and grape pip when dry, farro does look rather like plump and sturdy brown rice when cooked. It has a mild, nutty taste, and it is this inherent nuttiness that some people dislike ...

A Taste of Home: Classic American Recipes That Never Go Out of Style

From coast to coast, the United States is a melting pot of flavors and culinary traditions. Whether it's the smoky goodness of Southern BBQ, the cozy warmth of a Midwest casserole, or the fresh crunch of a California salad, American recipes reflect the country's diversity and love for comfort food. In this post, we're celebrating a few timeless classics that have become staples in American kitchens. 🍔 1. The All-American Burger No list of American recipes is complete without the iconic hamburger. Juicy beef patties, melted cheese, crisp lettuce, tomatoes, and a soft bun — it's a backyard BBQ essential. Every family has their own spin, whether it's adding caramelized onions, bacon, or even swapping the beef for a plant-based patty. Quick Tip: Toast the buns with a little butter for extra flavor and texture. 🥧 2. Homemade Apple Pie “As American as apple pie” isn't just a saying — it's a tradition. With flaky crust and spiced apple filling, this desser...