Salt Roasted Beets
Recipe type: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 4 cups kosher salt
  • 4 medium beets
  • 1 cup Kite Hill almond yogurt (or serve with greek yogurt if you eat dairy)
  • ½ teaspoon za'atar
  • ¼ cup pea shoots
  • ½ teaspoon balsamic vinegar
  • edible florwers for garnish (optional)
  1. Pre-heat the oven to 350F.
  2. Into a 9" x 9" roasting pan add half the kosher salt into a ½" layer
  3. Cut off the greens and tails of the beets, and scrub the skins.
  4. While still wet, roll the beets in more of the kosher salt until well coated.
  5. Place on the layer of salt, making sure they don't touch the bottom of the pan.
  6. Pack more salt on top of each beet.
  7. Roast for 1 hour and test the doneness with a sharp knife. If the knife cuts easily to the center of the beet, it's ready. If it is harder, put back in the oven and cook till done.
  8. Remove from the oven when ready and allow to cool.
  9. Discard the salt.
  10. Peel the beets (I used both my hands and a peeler) and slice into thin slices.
  11. Serve on plates with the yogurt, drizzled with balsamic and pea shoots.
Recipe by Plant Craft at