Vegetables & Such

Salt-Roasted Red Beets


  • 4 lbs kosher salt
  • 5 medium sized red beets


  • 2 T EVOO
  • 2 T Red Wine Vinegar
  • Salt & Pepper to taste.
  • Slices of Ricotta Salada cheese


  1. Preheat oven to 350 F.
  2. Wash beets and cut off root.
  3. Place about 1/2 inch on the bottom of a casserole. Place the beets on top making sure they do not touch.
  4. Cover with the remaining salt.
  5. Bake for 1 1/4 hours or until tender.
  6. Let cool slightly then rub ski off.
  7. Slice or cut into wedges to serve. 


  1. It took about 2.25 hours to cook beets.
  2. Peeled & sliced while still warm.
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