D'es Trenc Beetroot Fleur de Sel

Keep at room temperature in a dry place.

Culinary Uses:

1. Finishing Seafood

• Sprinkle over marinated or smoked salmon, seared scallops, or poached white fish. The beetroot’s subtle sweetness and vibrant color enhance both presentation and flavor.

2. Cheese & Dairy

• Use as a finishing salt for cream cheese, fresh goat cheese, ricotta, or burrata. It adds a touch of earthiness and a striking visual accent to cheese boards and appetizers.

3. Salads & Vegetables

• Add to roasted root vegetables, beet salads, or grilled asparagus. The mineral-rich salt amplifies natural flavors and the beetroot notes echo and intensify vegetable sweetness.

4. Eggs & Brunch Dishes

• Finish soft-boiled eggs, deviled eggs, or avocado toast with a pinch for a gourmet touch and dramatic color contrast.

5. Gourmet Canapés & Hors d’Oeuvres

• Dust over blinis with crème fraîche, beetroot hummus, or smoked fish for elevated appetizers at special events.

6. Meat & Carpaccio

• Sprinkle over beef or tuna carpaccio, or use as a final flourish on roasted pork tenderloin or duck breast to add complexity and a pop of color.

7. Creative Baking

• Use as a decorative, savory finish for beetroot focaccia, artisanal breads, or even dark chocolate truffles for an unexpected, earthy-sweet twist.

8. Soup Garnish

• Top creamy vegetable soups (such as carrot, parsnip, or beetroot) just before serving to enhance flavor and visual appeal.

Professional Tip:
D’es Trenc Beetroot Fleur de Sel is best used as a finishing salt. Add it just before serving to preserve its delicate texture, vivid color, and aromatic qualities.

In the southeast of Mallorca there is a unique natural landscape of dunes, wetlands and one of the most beautiful beaches on the island: the Es Trenc nature reserve. This is exactly where we find the ideal conditions for producing our salts in our salt pans. The history of the salt pans begins in the 1950s.

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SKU:

FDS-005

UPC: