Salt-Roasted Beets

Salt Roasted Beets | Paleo + LifeSalt. Roasted. Beets.

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.

Salt-Roasted Beets | Paleo + LifeA 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.

Salt-Roasted Beets



  1. Preheat oven to 450 degrees.
  2. 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.
  3. Nestle the beets into the salt, making sure they do not touch. Add enough salt to cover the tops of the beets.
  4. Roast for approximately 35 minutes, or until beets are soft and salt has become stiff and crusty. Remove from oven and allow to cool.
  5. 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.

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14 thoughts on “Salt-Roasted Beets

  1. Pingback: Dancing to the Beet | Wild Skillet Blog

  2. Rachel

    I keep WANTING to like beets but so far I haven’t been able to with all the ways I’ve tried preparing them. These look really good (fab photos btw!) and I’m happy to have another method to try!

  3. Anna

    This sounds so good! I’m a big beet fan and I love salty things, so this is a perfect combo for me! They look gorgeous, too. Definitely saving this for an upcoming dinner. :)

  4. Pingback: Happy Thanksgiving! | paleo + life

    1. Cher Post author

      Ha! I have been there. You know what, Kelly? You could try this with regular white potatoes, to sort of build up to the beets.

  5. martha

    I keep running into your site. I love the recipes you make. We share the same tastes and rabbit hole issues.
    Your food and writing style makes me feel like you are sitting here talking to me. I just hope you are somewhere dry and less hot that Texas has been.

    1. Cher Post author

      Thank you, ma’am! I appreciate you checking out the site. Unfortunately, it is super hot (for PDX, anyway), which makes me just a bit grumpy, but we will survive!


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