Salt-roasting beets is a fantastic basic way of cooking them. By salt roasting them you are not only naturally seasoning them, but you are concentrating both the earthiness and sweetness by actually dehydrating them somewhat. These salt-roasted beets can be used anyway you would use a regular roasted beet: in salads with goat cheese and spiced pecans (recipe coming soon), as a side, or just on their own! I hope you enjoy this new and improved method of cooking beets!!
Ingredients
1 lb beets
Kosher Salt
Preparation
Pre-heat oven to 375. Select a baking dish large enough to accommodate your beets. Fill baking dish with approximately 1/4 inch of salt. Arrange washed and dried beets in bed of salt. Cover with aluminum foil and roast for approximately 50 minutes. Time necessary for roasting will depend on the size of your beets. Large beets can take more that 1 and 1/2 hours. Test for doneness by sticking a sharp knife into the center of the beets. If it does not meet resistance, the beets are done. Let beets cool and rub skin off with an old dish towel. Rinse and dry beets. They are now ready to go!
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