A perfect and simple hors d'oeuvre! 

Serves 4

You will need:

12 small beets
1 cup sea salt (I like to use cheper salt for the bottom of the dish and Maldon for topping)
olive oil to drizzle+serving
flaky sea salt

  1. Preheat oven to 375F.
  2. Wash the beets and cut off the stems.
  3. Pour the cup of salt into an oven proof dish and place the beets in the salt so that they stand upright.
  4. Drizzle with olive oil.
  5. Bake until tender, about 15-20 minutes.
  6. Cool a little and simply drag the skin off using a small sharp knife.
  7. Serve still warm with a drizzle of olive oil and some flaky sea salt.

TIP:

Use both yellow and red beets and enjoy the beautiful colors!

Photography by Frances Janisch

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