Salt Roasted Chioggia Beets Recipe

Directions for Salt Roasted Chioggia Beets

1. 1

   Prepare the Beets

   Preheat your oven to 400°F (200°C). Wash the Chioggia beets thoroughly and trim the tops and tails, leaving the skin on.

2. 2

   Roast the Beets

   In a baking dish, create a bed of coarse sea salt. Place the beets on top and cover them with more salt. Roast in the oven for about 45-60 minutes, or until tender.

3. 3

   Make the Whipped Black Garlic

   While the beets are roasting, peel the black garlic cloves and blend them in a food processor with 2 tablespoons of olive oil until smooth. Set aside.

4. 4

   Prepare the Chimichurri

   Finely chop the cucumber, parsley, and cilantro. In a bowl, mix the chopped ingredients with 1 cup of olive oil, red wine vinegar, salt, and pepper to taste.

5. 5

   Cook the Smoked Tofu

   Slice the smoked tofu into cubes and lightly pan-fry in a skillet over medium heat until golden brown.

6. 6

   Assemble the Dish

   Once the beets are roasted and cooled, peel off the skin and slice them. Serve the beet slices on a plate, topped with the whipped black garlic, pan-fried smoked tofu, and cucumber chimichurri.