Salt baked beetroot & roasted butternut squash

Baked Butternut squash

The best thing about growing your own vegetables I think is the exciting moment when you harvest perfect vegetables, sometimes because it needs to be picked and sometimes with a plan what to cook.


The long hot summer was great for some vegetables but it left some not getting enough water. The butternut squash has not been as plentiful as they usually are but the small ones are just as delicious.

The hot weather didn’t bother the beetroots at all and they are growing in an abundance and I am constantly trying to think of new ways to cook them.


One of the beetroots had grown to a good size and I decided to salt bake it.


Rosemary & Salt Baked Beetroot with Raspberry vinegar and Goats Cheese

preparation time 5 minutes 

cooking time 2 1/2 hours 

oven 180C or 356F 

serves 2 as a starter or 3-4 as a side dish


  • 1 large or 2 medium beetroots, whole, skin on
  • 200 gr 7 oz plain flour
  • 150 gr or 5.3 oz salt
  • the leaves of 2 sprigs of rosemary
  • just enough water to make it a dough


  • 3 tbsp Heatonomy Raspberry & Chilli vinegar
  • 70 gr or 2.5 oz goats cheese

Wash the beetroots but keep them whole and the skin on.

Mix the salt dough with the added rosemary and cover the beetroot.


salt dough covered beetroot


Place the beetroot on a tray. Stab the butternut squash and add to the tray to bake at the same time.

Bake the beetroot for 2 1/2 hour, less if the beetroots are smaller. When the beetroot is baked, take it out of the oven and let it rest for 10 minutes before serving.


salt baked beetroot


I didn’t salt bake the butternut squash, just baked it in it’s skin.


Baked Butternut squash


I cut the top of the butternut squash and added truffle butter.


Buttered baked butternut squash


I opened the salt crust and removed some of the beetroot skin.


salt baked beetroot


Salt baked beetroot


Peel the whole beetroot and slice it.

Pour over the Raspberry and Chilli vinegar and grate over the goats cheese just before serving.


salt baked beetroot with goats cheese


My photo didn’t do justice to the beetroot, the cheese and raspberry and chilli vinegar worked so well.

It was a home grown treat and saying that M is my English gardener, I can’t grow a thing but I cook it, my kind of teamwork!









5 Responses to “Salt baked beetroot & roasted butternut squash”
  1. thats quite unique and tempting !

  2. Veronica Lee says:

    Looks interesting! And I’m sure it tastes amazing!

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