Creating a crust of salt adds flavour and keeps the earthiness of the beet inside as it cooks to produce a luscious, rich tasting vegetable. Delicious served on its own or alongside roasted salmon as a unique side dish.

  • 4 organic heirloom beetroots, trimmed and unpeeled
  • 2 lb (1 kg) coarse sea or pickling salt
  • Aged balsamic vinegar
  • 1/4 cup (60 mL) chopped pistachios
     
  1. Combine salt with enough water so it sticks together. Coat each beet with some of the salt mixture and place each beet in small stainless bowls.
  2. Roast in preheated 450 F (250 C) oven for about 40 minutes or until beet is tender. Let cool enough until easy to handle. Break open salt crust and pull away. Peel beet and quarter.
  3. Place beet on small plates and drizzle with some balsamic vinegar and sprinkle with pistachios to serve.

Makes 4 servings.

Optional Salad Greens: Divide a few spring greens or fresh herbs onto each plate before topping with roasted beet.