Salt-Baked Caraway Beet Hors d'Oeuvres

1. 1

   Preheat the oven to 350.

2. 2

   In a large bowl, mix the salt with the caraway and sage.

3. 3

   In a large baking dish, spread 1 cup of the salt mixture in an even layer.

4. 4

   Lay the beets on the salt and cover them completely with the remaining salt.

5. 5

   Bake for about 40 minutes, or until the beets are tender when pierced with a knife.

6. 6

   Crack the salt crust and remove the beets.

7. 7

   Dust off the salt and slip off the skins.

8. 8

   Wipe off any excess salt with paper towels and serve the beets with yogurt.

No additional tips available.