Salt-roasted beets result in a richer-flavored roasted beet. The salt crust moderates and evens out the heat and moisture loss is minimized, meaning the beet retains more flavor and color than plain roasting, steaming or boiling techniques.
Salt-Roasted Beets
2 pounds golden beets
1 cup egg white
3 cups kosher salt
Directions:
Preheat oven to 400 degrees.
Mix egg whites and salt to a “wet sand” consistency. Coat each beet with mixture until well covered. Place on a parchment-lined sheet pan and cook for 1 3/4 hours. Remove from oven and let rest for 15 minutes. Use a meat mallet to break the salt crust on each beet. Cool until you can handle well enough to peel. Cut as your recipe requires.