Ingredients
| 2 cups rock salt | |
| 5-6 medium-sized beetroot, leaves removed | |
| juice of 1 lemon | |
| 2 egg yolks | |
| 1 tablespoon Dijon mustard | |
| 3 cups sunflower oil | |
| 4-5 oil- or salt-preserved anchovies, finely chopped | |
| fresh dill, to serve | |
| lemon zest, to serve |
Instructions
| 1. | Preheat the oven to 180°C fan bake. |
| 2. | Fill a small roasting dish with the rock salt. |
| 3. | Wash the beetroots and, while still damp, place on the salt and turn to coat. |
| 4. | Bake for 45-50 minutes until tender. |
| 5. | Remove from the oven and cool slightly. |
| 6. | Place the lemon juice, egg yolks and mustard in a food processor and whizz for a few seconds. |
| 7. | Add the oil in a thin stream until the mayo has thickened. |
| 8. | Fold through the chopped anchovies. |
| 9. | Brush the salt from the cooled beetroot and slice into 5mm pieces. |
| 10. | Serve with a dollop of mayo. |
| 11. | Season and garnish with dill and lemon zest. |
Recipes, food styling & photography Jane Lyons & Will Bowman
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