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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!

  • 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.


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