SALT-BAKED BEET & ANCHOVY MAYO ‘VITELLO TONNATO’

Jane Lyons & Will Bowman

Serves

4 - 6

Preparation

15 mins

Cook

50 mins

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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