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1
Preheat the oven to 350F (175C).
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2
Wash the ginger and cut it into small pieces.
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3
Puree the ginger in a food processor until it becomes a rough paste.
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4
Add the egg whites and puree to combine.
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5
Add the salt and puree again to combine.
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6
The mixture will resemble wet sand.
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7
Spread one-quarter of the mixture over the bottom of a 5 x 9-inch loaf pan.
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8
Nestle the beets, stem side down, into the salt.
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9
Cover the beets with the rest of the ginger salt, packing it around the beets and making sure they are covered.
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10
(The bottom tips of the beets may be the only part exposed.)
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11
Roast for 1 hour.
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12
Remove the pan from the oven and place on a wire rack.
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13
Using a metal cake tester, poke the beets.
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14
They are done when the beet feels firm but tender as the tester goes through it; it will feel like testing a baked potato.
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15
Let the beets rest in the hot salt for 30 minutes.
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16
Use the back of a spoon to crack the salt crust, then scoop the salt away from the beets.
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17
Remove the beets and, using paper towels, wipe off the salt and peel the skin.
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18
Put the beets on a cutting board and cut each one into 8 wedges.
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19
Serve the beets warm or let them cool to use in a salad or other cold preparation.
