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My festive red vegetable salt

This red vegetable salt looks so beautiful! And much more fun than regular salt too. The red color comes from the beets in the salt.

  • 2 celery roots
  • 1 parsnip
  • 2 tomatoes
  • 2 small kohlrabi
  • 2 small carrots
  • 2 small beets
  • 2 onions
  • a bit more than 1/3 cups (1 dl) salt

A sprinkle of red vegetable salt makes your everyday sandwiches look a lot more festive. It tastes great too of course! I love putting it on a salad together with a splash of olive oil.


Cut everything into smaller pieces and put in a bowl.
Blend until smooth.
Add salt, either sea salt or table salt.
Put the mix on a baking sheet and dry in the oven at no more than 120 degrees (50 degrees Celsius.)
Crush or blend the salt until it's a fine powder.

It takes some time to dry this salt, even longer if the layer is thick. Try to keep the oven door open at first, to get rid of the damp faster.

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth


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