Roasted beets are tossed with goat cheese, pistachios, champagne vinegar and Morton Coarse Sea Salt.
Sponsor Recipe courtesy of Morton Salt
Salt Roasted Beet Salad



Heat oven to 350° F.

Pour Morton Kosher Salt into bottom of a glass 8-inch baking dish or skillet.

Place beets on top and roast for 45 minutes.

Check beets by inserting a sharp knife into the center. You are looking for little resistance. If the knife will not easily pierce through beets, continue roasting for 15 minutes at a time until the beets are cooked.

Allow to cool on salt for 30 minutes, then peel and dice beets.

Toss sliced beets in Champagne vinegar and Morton Coarse Sea Salt.

Place goat cheese and olive oil in a mixing bowl and whisk until combined and whipped.

Place a spoonful of goat cheese on the bottom of a plate.

Top with 6 ounces of beets and 2 tablespoons of pistachios.

© 2017 Morton Salt, Inc. A trademark or registered trademark of Morton Salt, Inc.

Cook's Note

Roasting the beets on a bed of Morton Kosher Salt allows for a better heat transfer in the oven and the salt will absorb much of the beet juice that could weep while roasting. The Morton Coarse Sea Salt gives a great salt crunch to the beets.


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