Beetroot salad may not sound super exciting, but swapping out raw beetroot for super tender, savoury, salt-crusted ones ups the flavour factor and makes for a super tasty, not at all boring salad.
Photo by Rex Roof.
Coating vegetables in a thick layer of salt not only flavours them, but encases them in a thick, protective layer of sodium chloride, locking in moisture and preventing them from drying out. This technique can be applied to many foods, but it makes for one tasty beet.
The below video shows you not only how to salt-crust (and this is a technique you can use on any vegetable, not just beets) but how to incorporate your purple, salty treasures into a delicious salad with a tasty tahini-heavy dressing.