Salt is something that a lot of people don’t understand; too much can make anything a disaster, but just a touch on fruits and vegetables always helps to make them taste sweeter. When you eat something with natural sugars that’s been seasoned right, it touches more taste sensations on your tongue and you’ll enjoy it more.
Salt roasting is a technique I learned last Summer when I was interning in a restaurant. It was something that the lunch crew trusted that I couldn’t possibly screw up so I did it quite a bit whenever we got more beets in. Since then I’ve done it at home whenever I have the chance; you really can’t screw it up! Beyond the ease, I swear it makes the vegetables taste like candy.
This may seem like it’d be a hassle to clean up after but it’s really not. Just put the pan with the burnt salt under the sink and run hot water on it until the salt dissolves.
Salt Roasted Beets
Prep time: 10 minutes
Cook time: 1-2 hours
- 3/4 cup coarse grain salt
- Beets, tops trimmed and peel on
- Preheat your oven to 400 degrees.
- Lay the salt out in a single layer on a roasting tray.
- Wash the outside of the beets. If your beets are large you can cut them into quarters or leave them whole. The larger they are, the longer they’ll take to cook.
- Lay the beats on top of the salt and place them in the oven.
- Roast for 1-2 hours until you can poke a fork through the skin with some ease.
- Remove from the oven and begin peeling off the skin while still hot. You may want to use gloves or a towel to keep the beets from burning your hands. Brush off any remaining salt on the outside.
- Serve hot or chilled.
What do you do with your beets? Well they make a good salad, for one, especially if you keep those beet greens. Vegetables roasted in salt don’t need any further seasoning so you can just pop them in your mouth.