Salt Roasted Beets
Salt roasted beets are the ultimate way to cook beets in the oven. My method for preparing this delicious healthy red root vegetable wins the taste and texture test every time.Once you've cooked beets this way you can use it to make a delicious beetroot and feta salad, simply dress it with pomegranate vinaigrette or serve it alongside a simple warm potato and herb salad with the perfect ribeye steak or crispy salmon fillet.
Ingredients
- 500 grams beets
- 50 grams medium course salt
- 150 grams flour (plain)
- 60 grams water
Instructions
- 1
--- To make the crust ---
- 2
make crust: Combine the salt, water, and flour together in a mixing bowl.
- 3
Form a ball of dough and prepare a baking sheet with parchment paper.
- 4
Roll out a piece of dough for each beet you want to cook.
- 5
wrap beets: Wrap it until completely encased. Poke a hole in the top for steam to escape.
- 6
--- To roast the beets ---
- 7
Turn the oven to 425F degrees Fahrenheit or 220C degrees Celsius.
- 8
bake: Roast the beets for 45 minutes or until a skewer can be inserted easily into the centre of the beets without much resistance.
- 9
If it still feels raw then cook it longer.
- 10
cool: Once the beets are cooked, crack open the crust and let the beets cool down before removing the skin.
Cook it from the original
This recipe comes from pantsdownapronson.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pantsdownapronson.com