Thursday, November 14, 2013

Salt Crusted Beets

Salt Crusted Beets
Serves 4
2 cups coarse kosher salt
5 tablespoons prepared horseradish
2 tablespoons chopped fresh thyme
zest of 2 lemons
4 large, unpeeled beets, trimmed and scrubbed
Sour cream or plain yoghurt for serving
  1. Preheat oven to 375°F. 
  2. Mix salt, horseradish, thyme and lemon zest in a bowl. 
  3. Place 4 small mounds of salt mixture on a cookie sheet lined with parchment and place 1 beet on each. 
  4. Cover with remaining salt mixture, pressing firmly to form a crust around each beet that covers completely.
  5. Roast 2 hours. 
  6. Crack salt crusts open, remove and peel beets, then cut into wedges.
  7. Serve with sour cream or yoghurt.

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