My festive red vegetable salt
My red vegetable salt makes even the simplest sandwich look festive. You can use the salt in a salad with a splash of olive oil too. It's delicious!
Ingredients
- 2 celery roots
- 1 parsnips
- 2 tomatoes
- 2 small turnip cabbages
- 2 small carrots
- 2 small beets
- 2 yellow onions
- 4.2 ounces (1 dl) of salt
Why use regular salt when you can use this beautiful bright red vegetable salt instead? This is how I do it.
Instructions:
Cut everything into small pieces.
Mix until smooth.
Add regular salt or sea salt.
Put the mix on a baking sheet and let it dry in the oven (maximum 122 degrees Fahrenheit, or 50 degrees Celsius.)
Crush or mix the salt to a fine powder.
It takes quite a long time for the vegetable salt to dry. I always try to keep the oven slightly open at first to air out the moisture.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth
