Best Salt Roasted Beets Recipes

SALT-ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F. Remove greens from beets (reserve if making Amanda Cohen's Beet-Green Pesto). Scrub the beets clean. Place them in a deep roasting pan, then bury them completely in salt and pack it down. Bake 1 hour.
• Remove beets from oven. Insert a paring knife through the salt crust and into a beet to check for doneness. (On the off chance they're not done, return them to the oven and check every 10 minutes.) Crack the crust with a spoon, then remove the beets to a bowl, scraping the salt off them. Careful, they'll be very hot! (You can save the salt for future beet-roasting-just get rid of the clumps and store in an air-tight container in the fridge or freezer.) Rinse beets in water to remove any lingering clumps of salt. Allow to cool so they can be peeled.
• Peel beets with a paring knife, starting with the light-colored ones first, so you don't stain them with juice from the darker beets. First cut the root end, then peel the skin. The skin should peel off easily-a sign they're cooked properly. Cut into quarters, or, if they're smaller, leave whole.
• Arrange beets on a platter and serve.

SALT ROASTED BEETS WITH WHIPPED GOAT CHEESE

Steps:

• Beets: Pour enough kosher salt in roasting pan to halfway submerge beets. cover with foil. roast in 400 degree oven until tender - about an hourish. let beets cool enough to handle and then peel. be sure to peel while still hot. Slice as you like. Pistachio Vinaigrette: Mix all ingredients together, s&p to taste. Whipped Goat Cheese: combine all ingredients - I use an immersion blender with a whisk and it makes it very light and fluffy Layer in serving dish.

GINGER SALT-ROASTED BEETS

Steps:

• Preheat the oven to 350°F (175°C).
• Wash the ginger and cut it into small pieces. Puree the ginger in a food processor until it becomes a rough paste. Add the egg whites and puree to combine. Add the salt and puree again to combine. The mixture will resemble wet sand.
• Spread one-quarter of the mixture over the bottom of a 5 × 9-inch loaf pan. Nestle the beets, stem side down, into the salt. Cover the beets with the rest of the ginger salt, packing it around the beets and making sure they are covered. (The bottom tips of the beets may be the only part exposed.) Roast for 1 hour. Remove the pan from the oven and place on a wire rack. Using a metal cake tester, poke the beets. They are done when the beet feels firm but tender as the tester goes through it; it will feel like testing a baked potato. Let the beets rest in the hot salt for 30 minutes.
• Use the back of a spoon to crack the salt crust, then scoop the salt away from the beets. Remove the beets and, using paper towels, wipe off the salt and peel the skin. Put the beets on a cutting board and cut each one into 8 wedges. Serve the beets warm or let them cool to use in a salad or other cold preparation.