We salt roast beets at work every day, and I have to say I have wondered, is it worth it for the home cook? They end up getting peeled and blended up into a sauce, so I have often wanted to work with salt roasted beets as the star of the dish, to see if the difference was noticeable. So, I decided to make some for lunch this week to test it out!
They actually did have a subtle perfect seasoning, and a tender but meaty texture due to the salt sealing in the moisture. Also, beets can be cloyingly sweet and the salt roasting seemed to temper that.
Salt Roasting-easier then you think
To serve them after cooking, I just brushed off and discarded the salt, then peeled back the skin. They are very easy to slice and are tender all the way through.
It does seem like a lot of salt in the bin when you’re all through, but was definitely worth doing. I enjoyed these beets all week on salads and even once in a curry! Since kosher salt is so cheap, I didn’t feel so bad.
- 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)
- Pre-heat the oven to 350F.
- Into a 9" x 9" roasting pan add half the kosher salt into a ½" layer
- Cut off the greens and tails of the beets, and scrub the skins.
- While still wet, roll the beets in more of the kosher salt until well coated.
- Place on the layer of salt, making sure they don't touch the bottom of the pan.
- Pack more salt on top of each beet.
- 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.
- Remove from the oven when ready and allow to cool.
- Discard the salt.
- Peel the beets (I used both my hands and a peeler) and slice into thin slices.
- Serve on plates with the yogurt, drizzled with balsamic and pea shoots.