Salt-Roasted Beets

This colorful side dish, with Citrus-Herb Goat Cheese and Beet Top-Green Apple Gremolata, uses both roots and greens of the beet - what a delicious way to cut down on food waste!

By / Photography By Kristen Penoyer | November 18, 2015

Instructions

BEETS

Preheat oven to 350°F. Whisk the egg whites, salt and thyme to stiff peaks in a large mixing bowl. Place the beets in a medium roasting pan lined with parchment paper, in a single layer close together without touching. Cover the beets completely with the whipped egg whites. Bake in the oven for 45 minutes. After 45 minutes, check the beets by poking with a metal skewer. The beets should give little resistance if they are cooked through. If they aren’t done, check them every 15 minutes until they are tender. Let the beets cool and remove the egg whites from the beets. Run the beets under water to get all leftover egg whites off. Peel the beets with a towel while they are still warm.

BEET TOP-GREEN APPLE GREMOLATA

Mix all ingredients together in a bowl. Cover and refrigerate for up to 1 day.

CITRUS-HERB GOAT CHEESE

Add all ingredients to a stand mixer with paddle attachment and blend at medium-high speed for 30 seconds. Serve immediately or cover and refrigerate up to 3 days.

TO FINISH

Warm the beets in a 350° oven for 7–9 minutes to reheat. Meanwhile, spread 2 tablespoons of goat cheese on 4 plates. Divide the beets between the 4 plates on top of the goat cheese. Drizzle 2 tablespoons of gremolata over the beets on each plate and serve.

 

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Ingredients

Beets
  • 8 egg whites
  • 2 pounds kosher salt
  • 1 bunch fresh thyme, picked
  • 2 pounds baby red beets (tops reserved)
Citrus-Herb Goat Cheese
  • 1/2 cup fresh goat cheese, softened
  • 1 tablespoon orange zest
  • 1 teaspoon chives, chopped
  • 1 teaspoon parsley, chopped
  • 1 teaspoon tarragon, chopped
  • 2 tablespoons sour cream
  • Kosher salt, to taste
  • Black pepper, to taste
Beet Top-Green Apple Gremolata
  • 1/2 bunch reserved beet tops
  • 1/2 cup Granny Smith apple, deseeded and diced small
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon orange zest
  • 1 teaspoon parsley, chopped
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