smoked salt roasted beets

Apparently, I’m in the minority as a beet lover. Especially in my family. Only my daughter will eat beets, and even she won’t eat them all the time.

But I? I love them. I constantly have roasted, pickled, or fresh beets in the fridge. I add them to salads, to pastas, eat them plain… can’t get enough.

Beets can seem intimidating, but they are actually super easy to make. There are many ways to cook beets, but one of my most favorite is to salt roast them.

In this version I use a smoked salt, to impart a little extra flavor to the beets, making them perfect for inclusion in savory dishes.

Ingredients:

1 box maldon smoked salt

2-10 beets

1 - 2 Tbsp evoo

Directions:

Preheat oven to 425.

On a small oven tray, with a lip, spread the box of maldon salt.

Cut tops and bottoms off of beets, and peel sides. Place in bowl and toss with evoo.

Place beets cut side down on top of salt.

Roast for 1 hour. Remove from oven. Cool.

Store in fridge for up to a week.