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

Salt-Baked Caraway Beet Hors d'Oeuvres

  • ACTIVE: 15 MIN
  • FAST

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


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    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.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.