Salt Roasted Beet Salad
Thankfully, Ian didn't pull all the veggies from the garden last week. Some, like beets, carrots, potatoes, and kale can still handle the cold weather in the ground. The cold even makes their flavor sweeter.
Did someone say cold weather? Saturday, when we were grilling wursts at Blue Moon Acres in Pennington, was shirt sleeve weather, and a couple of days this week are supposed to be in the 70's. Enjoy!
This Salt Roasted Beet Salad straddles the changing weather. We have been roasting beets a lot, but we have definitely found that salt roasting them makes them even sweeter and juicier. SW
Salt Roasted Beets with Citrus and Pistachios
Serves 4 to 6
Salt-roasting beets produces an incredible and deep flavor that makes a huge difference in the way they taste. This form of cooking works for all sorts of root vegetables (celery root, parsnips, potatoes) so take the technique and have fun with it!
8 cups kosher salt
8 large egg whites
4 medium beets, trimmed
3 tablespoons extra-virgin olive oil
¼ cup salted, roasted pistachios
1 cup baby arugula
Preheat the oven to 450°F.
Stir together the salt and egg whites until the mixture resembles wet sand. Place a layer of salt on a baking sheet, then place the beet over the salt layer. Pack the remaining salt around the beets and bake until the salt has formed a hard crust and has become golden brown, about 11/2 hours. Let the beets cool in the salt until warm, about 1 hour. Crack away the salt crust and peel the beets. Cut the beets into bite-sized pieces and place on a serving platter.
Cut the rind and pith from the oranges and lemon, then cut the sections of citrus away from the pith. Squeeze and juice from the pith over the beets. Place the citrus sections on the platter with the beets. Drizzle with the oil and scatter the pistachios and arugula over the salad. Season with pepper and serve.