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


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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