Salt-roasting is a fun and different way to cook any vegetable or fish. The salt traps in the moisture and steams the ingredient, while also permeating the outside layer providing an incredibly deep-layered flavor.
Use these roasted beets anyway you would normal roasted beets. Try them in this Organic Beet Salad With Oranges and Beet Greens, segmented oranges and herbs, or slice thin for a Salted Beet Carpaccio. Check out all of our best beet recipes here!
- 1 3-pound box kosher salt
- 1 bunch beets, cleaned
- 3-4 rosemary sprigs (optional)
In a shallow roasting pan, create a base layer of salt about ¼-inch high. Arrange beets in the pan evenly spaced and place rosemary, if using, around them. Pour the salt over the beets until completely covered and slip into the oven. Baking for approximately 1 hour- 1 hour 15 minutes or until the beets are easily pierced with a paring knife. Cool to room temperature before peeling — the skins should slip right off!