Salt-Roasted Beets with Piquillo Pepper and Raspberry Puree

Photo by Jonathan Boncek

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6-8 appetizer servings

    For Salt-Roasted Beets
  • 1−2 pounds of beets, washed thoroughly with skin and some stem root attached
  • 1 cup water
  • 6 egg whites
  • 8 cups kosher salt (that’s enough salt crust for about 1 to 2 pounds of beets)
  • For the Sauce
  • 1 pint fresh raspberries (use a little less than a pint, save the rest for garnish)
  • ¾ cup piquillo peppers or roasted red peppers
  • Pinch of salt
  • Pinch of sugar (depending on how sweet your berries are) to taste
  • Drop of Banyuls (a French wine vinegar) or sherry vinegar
  • 8 ounces of mascarpone cheese
  • Olive oil
  • salt, and pepper to taste and garnish

For Salt-Roasted Beets

  1. Heat oven to 300 degrees. Line a baking tray with some parchment paper.
  2. In large bowl, combine water and egg whites; start whisking them to a slight froth. Slowly add the salt; it should start to resemble wet sand.
  3. Take your wet sand and make little beet snowballs, packing the mixture tightly around the beets. Place covered beets on the baking tray.
  4. Bake in oven for about two hours. Remove from the oven and let cool.
  5. Break open the salt shell, peel the beets (the peel should come off easily by hand), cut as you like, set aside.

For Sauce

  1. Add the first five ingredients (everything except the mascarpone) into a blender. Puree until smooth and set aside.
  2. Put dollop of mascarpone cheese onto each plate and spread smooth.
  3. Mix olive oil, salt and pepper in a bowl, then dress the beets in the mixture.
  4. Arrange sliced beets and fresh raspberries on top of the mascarpone. Drizzle with sauce. Serve immediately.
  • from Nate Whiting of Tristan in Charleston, SC

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