Now, I know there are those out there who hate beets. For years, I was one of them. One of my earliest memories, in fact, is eating beets at pre-school. In my opinion, the flavor was musty, nasty, and just slightly better than dirt — if pressed, I was far more likely to eat the dirt. There was no love for the beet in my heart.
(Hee. See what I did there? Ahem. Nevermind.)
But one year, I decided to grown golden beets in our garden. Why would a beet hater do such a thing? I wanted the greens, which are quite delicious. As for the actual beets, I figured I would just pawn them off on a neighbor.
However, my curiosity — and a beet-loving husband — got the better of me. I steamed a few of them, and it was a revelation. These beautiful golden orbs had a deep, earthy, lingering sweetness that was positively addictive. We ate them greedily, and mourned when we had no more.
A recent trip to the farmers’ market brought golden beets back into my thoughts, and then quickly into my kitchen. I knew I wanted to do something special with them, but could not think what. Then I fell down some rabbit hole of research — does that happen to other people? Surely I’m not the only one — and re-discovered salt roasting. Immediately, I thought this would be a perfect technique for beets.
This roasting method infuses the beets with salty flavor and tempers their sweetness. My oldest says (and I agree) the flavor resembles sweet corn — a welcome treat for anyone, especially paleo eaters, who can’t eat the real deal. If you like, add herbs like rosemary or thyme to the salt. I prefer to add ghee and herbs after roasting, but either way is delicious.
- 8-10 golden beets, washed and greens removed
- 1 box of Diamond Crystal Kosher Salt
- Ovenproof skillet
- Ghee or coconut oil
- Preheat oven to 450 degrees.
- Pour a thin layer of salt into the bottom of a medium ovenproof skillet (approximately 1/4" deep). The bottom of the skillet should be completely covered.
- Nestle the beets into the salt, making sure they do not touch. Add enough salt to cover the tops of the beets.
- Roast for approximately 35 minutes, or until beets are soft and salt has become stiff and crusty. Remove from oven and allow to cool.
- When cool enough to handle, scrape salt from beets. To serve, split the beets' skins, rub the flesh with ghee or coconut oil, and sprinkle with parsley.