Salt & Horseradish Crusted Beets
I have to say I was fascinated by this recipe from the Feb. 2008 Bon Appetite magazine for Salt-Crusted Beets. I couldn't quite imagine how they would taste. As I had a number of beets in my fridge looking for a cool new beet recipe, tonight I planned ahead and roasted my beets in a crust of kosher salt and prepared horseradish. I skipped the grated orange peel, but used fresh lemon thyme.
They looked so pretty and snow-covered before I put them in the oven to roast for 1 3/4 hours:
Not so pretty after:
The salt-horseradish-thyme combination creates a crust around the beets that can be cracked open like an egg shell (Happy Easter!):
Here's the pretty result:
The amazing thing was how the beets tasted. I peeled the beets and ate them straight up (skipping the creme fraiche topping) and they were absolutely superb. No hint of bitterness and perfectly salted with a light horseradish taste. Wow! If you like beets, you've really gotta try this!
posted by Catherine at 7:25 PM
8 Comments:
Catherine those do look incredible. I love potatoes baked in salt. Must try this.
That's one of the most beautiful things I've seen in a very long time- definitely going on my must-make list!
they look like strawberries.... erm, thats it!
T - one of my first reactions to tasting these delicious beets was that I had to try this with potatoes!
bazu - thankyou. I hop you love them!
Sam - yes, the chiggoa beet does look like a strawberry, but it didn't taste like one!
Very interesting idea! The cooking time seems extraordinary long, wonder if the beets get insulated from the salt?
I adore beets. This looks very interesting.
These look amazing.
I can't wait to try this recipe.
Thanks for introducing it to your readers.
That looks like a lot of fun and sounds delicious. I wish I had read this before I pickled my whole harvest! Maybe next year.
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