My F&W
quick save (...)
Salt-Baked Caraway Beet Hors d'Oeuvres
© Fredrika Stjärne

Salt-Baked Caraway Beet Hors d'Oeuvres

  • ACTIVE: 15 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Baking beets in caraway and sage-laced salt infuses them with flavor.

  1. 4 cups kosher salt
  2. 2 tablespoons caraway seeds
  3. 1/4 cup chopped sage leaves, plus 5 sage sprigs
  4. 3 bunches mixed baby beets (1 1/4 pounds or about 15 baby beets), trimmed and scrubbed
  5. Plain whole-milk Greek yogurt or sour cream, for serving
  1. Preheat the oven to 350°. In a large bowl, mix the salt with the caraway and sage. In a large baking dish, spread 1 cup of the salt mixture in an even layer. Lay the beets on the salt and cover them completely with the remaining salt. Bake for about 40 minutes, or until the beets are tender when pierced with a knife.
  2. Crack the salt crust and remove the beets. Dust off the salt and slip off the skins. Wipe off any excess salt with paper towels and serve the beets with yogurt.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.