24. January 2021
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
Hi Sarah, thanks for this recipe. When you say mix until smooth, does this mean til combined together?
Yes, that is what I mean. 😊Take care!
Sorry Sara. I'm slow tonight. You mix the raw vegetable pieces til smooth---with a blender?
Yes, that is how I do it!