Candied beetroot bao
- 3 candy cane beetroots skin on
- 1 fresh red beetroot skin on
- 1 tbsp sea salt flakes (plus extra)
- 1/4 red cabbage thinly sliced (200g)
- 3 tbsp rice vinegar or cider vinegar
- 1/2 tbsp maple syrup
- A pinch cayenne
- 1 tsp coriander seeds toasted and grounded
- 1 tsp fennel seeds toasted and ground
- 2 tbsp sunflower oil
- 1 large red onion thinly sliced
- 100 ml Hellmann's® Vegan mayo
- mint leaves picked
To make the salt crust, mix the water with the flour and salt. You can also do this in a food processor. Then knead on your work surface into a smooth ball, wrap in clingfilm and let it rest in the fridge for 30 minutes.
Preheat the oven to 170C fan. Divide the salt dough into 4 equal pieces, roll them out and then wrap each beetroot in it, making sure they are properly sealed in. Bake on a tray for 2 hours.
Meanwhile, mix the cider vinegar with the flaky seas salt, making sure it dissolves, then add the ma-ple syrup and the spices and whisk it all well together. Massage this dressing into the sliced red cab-bage in a bowl, and leave it in the fridge to pickle.
When the beetroot is done, take it out and let the salt crust cool down. Then peel it off and rub off the beetroot skins. Grate half of the red beetroot on a fine grater and set aside. Slice the rest of the beets into small batons and season lightly with sea salt flakes.
Heat the sunflower oil in a small frying pan and add the red onions. Fry over a low heat, stirring from time to time until they soften and caramelise (about 10 minutes).
To make the mayo, simply mix the grated beetroot into the mayo and season it lightly with some sea salt flakes.
Mix the mint leaves through the pickled cabbage. To assemble, spread some beet mayo inside the buns, add the sliced beetroot, cabbage slaw and fried onions.