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
- 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.
- 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.
- 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.