Ingredients

• 1 kg coarse salt
• 500 g fresh red turnips
• 100 g peeled almonds
• parsley
• balsamic vinegar
• lemon juice
• extra virgin olive oil
• fine salt

Put the beetroots in a saucepan and cover them completely with coarse salt. Bake them in the oven at 160 ° C for 2 hours and 30 minutes. Finally remove them from the salt, let them cool and peel them.
Put soak the almonds in plenty of water for about 24 hours. Drain and blend them with an electric blender, adding 50 g of water, until you get a homogeneous and smooth sauce. Season it with lemon juice and a pinch of salt.
Cut diced turnips, season with balsamic vinegar, a drizzle of oil, salt and parsley.
Serve them with almond sauce.

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