Don’t be fooled by the sweet candy appearance of this colorful dish. Made from only a few natural ingredients and inspired by simple boiled beets with salt and butter, it’s a nutty and buttery smooth combination. The butter will naturally melt when placed on the warm beets. For an instantly glossy and melted butter top, use a cooking torch for a couple of seconds.
baked beets on Himalayan salt with hazelnut lime butter
1 regular size or 2 small beets per person
pink Himalayan coarse crystal salt
Cover the bottom of an oven safe dish with coarse salt.
Scrub the beets clean and arrange them on top of the salt.
Bake at 350F/175C for 45 minutes or until tender.
Peel and keep warm until serving.
hazelnut lime butter
2 tablespoons beet juice (1 small beet and water)
2 tablespoons lime juice
100 g butter
¼ cup chopped hazelnuts
To make the beet juice, peel and grate the beet and cover with water in a small bowl. Set aside until the water turn burgundy-pink, it won’t take long. Drain the water and discard the grated beet (or use it for something else).
Stir butter with lime and beet juice until smooth.
Transfer the butter onto parchment or wax paper, shape into a roll and cool.
When the butter has hardened, roll in chopped hazelnuts to cover and slice.
Photography by Philip Blankenship.