Ingredients

Adjust Servings:

	4 cups (800 g) coarse Sea Salt
	3 Egg White
	4 candy-striped and yellow Beetroot /beets
	3½ tbsp (50 ml) Olive Oil
	2 Lime Juice
	1 tsp Caster Sugar /granulated sugar
	1 small Red Onion , sliced
	1 large, ripe but firm Tomato , roughly chopped
	1 medium, ripe Mango , peeled, pitted and diced
	a small of handful of freshly chopped Coriander /cilantro
	Sea Salt
	freshly ground Black Pepper
	Iceberg Lettuce or Little Gem lettuce cups
	fresh Mint leaves, to garnish
	For the Nerigoma Dressing
	4 tbsp Nerigoma
	1 Lime Juice and zest
	1 fat Garlic clove, finely grated
	3–4 tbsp Water

Salt-baked heritage beetroot & mango lettuce cups with nerigoma dressing recipe

Name: Salt-baked heritage beetroot & mango lettuce cups with nerigoma dressing recipe
Yield: 4 Servings
Ingredients: Sea Salt: 4 cups (800 g) coarse; Egg White: 3; Beetroot: 4 candy-striped and yellow; Olive Oil: 3½ tbsp (50 ml); Lime Juice: 2; Caster Sugar: 1 tsp; Red Onion: 1 small; Tomato: 1 large, ripe but firm; Mango: 1 medium, ripe; Coriander: a small of handful of freshly chopped; Sea Salt; Black Pepper: freshly ground; Iceberg Lettuce; Mint: fresh; Nerigoma: 4 tbsp; Lime Juice: 1; Garlic: 1 fat; Water: 3–4 tbsp

Serves 4
Medium

Ingredients

4 cups (800 g) coarse Sea Salt
3 Egg White
4 candy-striped and yellow Beetroot
3½ tbsp (50 ml) Olive Oil
2 Lime Juice
1 tsp Caster Sugar
1 small Red Onion
1 large, ripe but firm Tomato
1 medium, ripe Mango
a small of handful of freshly chopped Coriander
Sea Salt
freshly ground Black Pepper
Iceberg Lettuce
fresh Mint
For the Nerigoma Dressing
4 tbsp Nerigoma
1 Lime Juice
1 fat Garlic
3–4 tbsp Water

Directions

Salt-baking seems to intensify the sweetness of beetroot/beet. If you can manage to find different coloured beetroots/beets, it makes this a very beautiful dish. Served in lettuce cups, it makes a very special dinner party starter.

Steps

1 Done	Preheat the oven to 190˚C (375˚F) Gas 5. Put the salt into a large bowl and mix in the egg whites. Spread about a third of the mixture in a thin layer on a lined sheet pan. Place the beetroots/beets close together, and then pat the remaining salt mixture over the beetroots/beets to cover them. Bake for about 1 hour, until the beetroots/beets are soft when tested with the point of a knife.
2 Done	Meanwhile, mix the olive oil, lime juice and sugar in a large bowl. Season.
3 Done	When the beetroots/beets are cooked, give the salt crust a good thwack with a rolling pin, and remove them. Once the beetroots/beets are cool enough, gently peel away the skin and cut them into dice. Drop them into the lime dressing whilst they are still warm, and leave to cool completely.
4 Done	Add the onion, tomato and mango to the dressing and stir in the chopped coriander/cilantro.
5 Done	Whisk all the ingredients for the nerigoma dressing together. Carefully peel away layers of the lettuce to make cups and fill them with the beetroot/beet mixture. Garnish with mint leaves, and serve with the nerigoma dressing.