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Salt-Baked Beets

Topped with goat cheese and hazelnuts, this simple baked beet recipe is the perfect winter side.
Salt-Baked Beets Recipe

Servings: 4

Prep: 15 minutes

Total: 1 hour 30 minutes


2 kg English purple beets, scrubbed clean

200 grams rock salt

250 grams goat cheese

60 grams toasted hazelnuts, roughly chopped

25 ml beet reduction

25 ml red wine vinegar

60 ml extra-virgin olive oil

sea salt and freshly ground black pepper, to taste


1. For the beet reduction: We use the previous day's leftover beetroot to make a reduction: Boil the roughly chopped beetroot in double the quantity of water. For 2 1/2 pounds|1.13 kg you'll need 10 cups|2/37 liters water. Bring to a boil and cook until reduced by half, about 45 minutes. Strain the liquid and reduce further until the liquid is thick and the consistency of a glaze, about 15 to 20 minutes.


2. Heat the oven to 400°F|200°C. Place the beet in a baking dish filled with rock salt. Bake until just tender, about 1 hour, then cool at room temperature.

3. Peel the beet while still warm and break into rough pieces onto serving plates.

4. Crumble the goat cheese over the beets and blow torch until dark brown, melting and caramelized all over. Alternatively, heat the oven to broil and cook the beets until golden and caramelized.

5. In a small bowl, whisk the beet reduction with the vinegar. Slowly whisk in the olive oil and stir in the hazelnuts. Season with salt and pepper and drizzle over the beets before serving.

From Alternative Christmas Day Recipes from Some of Our Favourite Chefs