Baked Beets over Salt

[Guest guest]

Baked Beets over Salt

 

8 medium beets, washed but unpeeled

1 pound kosher or coarse sea salt

1/2 cup extra virgin olive oil

leaves of 4 sprigs of tarragon, chopped

juice of half a lemon

1 tablespoon cracked black pepper

 

Preheat the oven to 375 degrees.

Cover a mediu-size baking pan with the salt to the depth of 1/4-inch. Place the

beets on the salt, evenly spaced and lightly drizzle with some of the oil. Place

in the oven to bake for 30 minutes or until done. Check by inserting the tip of

a sharp knife or metal skewer into the beets. If you encounter no resistance,

the beets are done.

Remove the beets from the oven, transfer to a platter and allow to cool. Peel

the beets by hand while they are still warm but easy to handle. Cut them in

large chunks, place them in a bowl, sprinkle with tarragon, lemon juice and

olive oil to taste. Add a generous portion of cracked black pepper. Toss lightly

and serve.

Makes 8 servings.