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Salt-Roasted Beets

Salt-Roasted Beets

Serves: 4

Hands On Time: 

Total Time: 


Kosher salt
5 sprigs fresh thyme
4 medium red beets
4 medium gold beets


Heat the oven to 425 degrees. 

Pour the salt at least 1/2 inch up the sides of a 9- by 13-inch baking dish. Spread the thyme sprigs on top of the salt. 

Scrub the red and gold beets with cold water. While the beets are still wet, roll in the salt to completely coat. Evenly space beets on the salt bed and cover the pan with aluminum foil. 

Roast until a paring knife pierces the beet with little resistance, about 1 hour. 

Discard the aluminum foil and let cool in the baking dish. When the beets are cool enough to handle, peel the skins by rubbing the beets with your hands. Cut the beets into bite-sized pieces and serve.

About the recipe

Roasting beets in salt insulates the beets as they cook, keeping all of their flavor intact and preventing colors from running once the beets are cut. You can use the final result in everything from salads to soups to pickles.

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