Salt-Roasted Beets
Ingredients
- 1 to 2 pounds beets, washed thoroughly with skins on and about 1 inch of stems attached
- 1 cup water
- 6 egg whites
- 8 cups kosher salt
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the water and egg whites until lightly frothy.
- Gradually stir in the kosher salt until the mixture resembles wet sand.
- Pack the salt mixture tightly around each beet, completely enclosing it.
- Arrange the salt-covered beets on the prepared baking sheet.
- Bake for about 2 hours, or until the beets are tender.
- Allow the beets to cool slightly, then crack open the salt crust.
- Peel the beets by hand and slice or dice as desired.
Notes
- Salt roasting concentrates the natural sweetness of the beets while preserving their color and moisture.
