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Salt Roasted Beets with za’atar + almond yogurt

May 19, 2017 by Rachel Carr Leave a Comment

Salt roasted beets go beautifully with almond yogurt and za'atar spice.

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.

In addition, if you love beets, you might want to try my Beet Tartare or Beet Apple and Rhubarb Soup!

Easy salt roasted beets are delicious with a simple vegan almond yogurt and balsamic.

Salt Roasted Beets
 
Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
Author: Rachel Carr
Recipe type: vegan
Serves: 6 servings
Ingredients
  • 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)
Instructions
  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.
3.5.3208

 

Salt roasting is an easy, unusual way to cook beets that are tender, meaty and with a rich, complex flavor.

Here’s the beets before salting! Nicely coated with kosher salt and simply placed on the bed of salt.

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Filed Under: Appetizers, Gluten Free, Spring Recipes, Summer Recipes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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