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Salt-Baked Beets with Goat Cheese & Beet Greens

filler

Serves: 6

Salt-Baked Beats

Salt roasting beets keeps them moist and wonderfully seasoned from the outside in. Simply coat, roast, peel and serve them drizzled with balsamic vinegar. 

Ingredients

7 cups  
salt
6
large egg whites, beaten
1/2 cup
water
4 sprigs
fresh rosemary, removed from the stalk and chopped
8 sprigs
fresh thyme leaves, removed from the stalk
6
medium-sized beets, skin on, scrubbed
3 tbsp  
Pusateri’s Balsamic Vinegar

 

Method

  1. Preheat oven to 425°F.
  2. In a large bowl, mix together salt, egg whites, water and herbs.
  3. Scrub beets, leaving skin on, and dry with paper towel.
  4. Spread 1/2 cup of salt mixture on a lined baking sheet and place beets on top.
  5. Cover beets with remaining salt mixture, gently packing it around them, ensuring they are fully engulfed.
  6. Place baking sheet in preheated oven and bake for 60 minutes.
  7. Remove beets from oven and let rest for 20 minutes before cracking open salt crust.
  8. Gently rub skin off beets with paper towel, then slice in 1/4” slices and drizzle with Pusateri’s Balsamic Vinegar.

 

Tips 

Horseradish Cream is a delicious addition to these beets.

Salt-baking takes any roasted root vegetable to new heights. Try it with sweet potatoes, carrots and parsnips too.

You can use any variety of beet in this recipe – earthy, deep reds; mellow Goldens; red and white striped Chioggias; or cylindrical Formanovas.

 

Salt-Baked Beets with Goat Cheese & Beet Greens

Salt-Baked Beets shine in this root-to-stem salad, uplifted with zesty lemon and kicked up with Dijon and horseradish.

Ingredients

 

1 recipe  
Salt-Baked Beets, peeled and quartered
1 cup
Lemon & Horseradish Goat Cheese (recipe follows)
3 tbsp
Rosewood Estates Winery Wildflower Honey
1 tbsp
lemon juice
1 tsp
lemon zest
1/2 tsp 
Kozlik’s Dijon by Anton Mustard
Pinch
salt
1/4 cup
julienned Granny Smith apple, peeled
1/2 cup 
micro greens
4 tbsp
beet greens, chiffonade
2 mini 
shaved Candy Cane beets or radish
Drizzle
Pusateri’s Delicato Extra Virgin Olive Oil

 

Method

  1. In a bowl, whisk together honey, lemon juice, lemon zest, mustard and salt to make the honey lemon dressing.
  2. Plate beets and top each with a dollop of goat cheese.
  3. Garnish with apple, micro greens, beet greens and shaved beets or radish.
  4. Drizzle with honey lemon dressing and olive oil.

 

Lemon and Horseradish Goat Cheese

Ingredients

 

150 g
Celebrity Original Goat Cheese 
1-1/2 tsp
fresh chives, finely chopped
1 tsp 
fresh tarragon, chiffonade
1 tsp
Rosewood Estates Winery Wildflower Honey
1 tsp
prepared hot horseradish, drained
1/2 tsp 
lemon juice
1/4 tsp
lemon zest
1/4 tsp
salt

 

Method

  1. In a bowl, mix all ingredients together thoroughly.

 


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