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This may seem like an excessive way to roast simple beets, but the salt imparts an incredible seasoning to them. Absolutely delicious!
Ingredients

Units: 

Instructions
  1. Preheat the oven to 400°F (205°C).
  2. In a large mixing bowl, add the Windsor® Kosher Salt. 
  3. Stir together the salt, thyme, egg whites, and water until well combined. The mixture should feel like wet sand.
  4. In an 8-inch square baking pan, spread 1/3 of the salt mixture into an even layer.
  5. Place the 4 beets on top of the salt mixture, spacing them evenly apart. 
  6. Scoop up portions of the salt mixture and pack over the top and down the sides of the beets, creating a crust and completely covering all of the beets.
  7. Bake until the beets are tender when tested with a small, sharp knife, 1 to 1.5 hours.
  8. Remove the beets from the oven and crack the salt crust by using a kitchen knife and a mallet: position the tip of the knife around the sides of the beets and carefully hammer the end of the knife so that it chisels away at the salt crust.
  9. Carefully pull out the beets and set aside until cool enough to handle, but still quite warm (the beets are easier to peel when warm). Peel the beets, then cut them into thin wedges.
  10. To make the vinaigrette, whisk together, in a bowl, the shallot, the orange and lemon juices, and the vinegar. Season with a pinch of Windsor® Kosher Salt and slowly add the oil while whisking. 
  11. In a salad bowl, gently toss together the mixed lettuce and a few tablespoons of the vinaigrette.
  12. Top with the beet wedges and avocado and a drizzle of vinaigrette. Sprinkle with the goat cheese, if using. Serve, passing additional vinaigrette at the table. 
Ingredients

Units: 

Instructions
  1. Preheat the oven to 400°F (205°C).
  2. In a large mixing bowl, add the Windsor® Kosher Salt. 
  3. Stir together the salt, thyme, egg whites, and water until well combined. The mixture should feel like wet sand.
  4. In an 8-inch square baking pan, spread 1/3 of the salt mixture into an even layer.
  5. Place the 4 beets on top of the salt mixture, spacing them evenly apart. 
  6. Scoop up portions of the salt mixture and pack over the top and down the sides of the beets, creating a crust and completely covering all of the beets.
  7. Bake until the beets are tender when tested with a small, sharp knife, 1 to 1.5 hours.
  8. Remove the beets from the oven and crack the salt crust by using a kitchen knife and a mallet: position the tip of the knife around the sides of the beets and carefully hammer the end of the knife so that it chisels away at the salt crust.
  9. Carefully pull out the beets and set aside until cool enough to handle, but still quite warm (the beets are easier to peel when warm). Peel the beets, then cut them into thin wedges.
  10. To make the vinaigrette, whisk together, in a bowl, the shallot, the orange and lemon juices, and the vinegar. Season with a pinch of Windsor® Kosher Salt and slowly add the oil while whisking. 
  11. In a salad bowl, gently toss together the mixed lettuce and a few tablespoons of the vinaigrette.
  12. Top with the beet wedges and avocado and a drizzle of vinaigrette. Sprinkle with the goat cheese, if using. Serve, passing additional vinaigrette at the table. 

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