Salt-Roasted Beets

Using both yellow and red roasted beets makes for a colorful side dish. Black pepper, coriander and cardamom are added to the salt mixture for extra flavor.
Photo by MIkkel Vang

Courtesy Frasca Food & Wine, Boulder, CO

The earthy sweetness of beets is accentuated by roasting them in salt and spices like black pepper, coriander, and cardamom. Using both red and yellow beets adds and extra pop of color to this side dish.

An Elegant Rocky Mountain Winter Feast

Ingredients
  • 6 medium red beets, washed
  • 6 medium yellow beets, washed
  • 6 cups Kosher salt
  • 2 tablespoons whole black
  • peppercorns
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole green cardamom pods
Directions

Heat oven to 350˚F. Place beets in large, deep baking dish, and cover completely with salt, peppercorns, coriander and cardamom. Cook for approximately 2 hours, or until beets are fork tender. Let cool for approximately 30 minutes. Remove beets from salt, and peel. Cut into ½-inch cubes, and serve in a large serving bowl. Serves 8.

Published on November 18, 2017
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net



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