Roasted Golden Beet Toast with Lemon Zest Salt and Raw Honey

Whether you use hearty beets in the winter or tender beets in the summer, this easy dish makes for a delicious snack year-round. Featuring roasted beets, subtly tangy creme fraiche, a drizzle of raw honey and a generous sprinkle of bright Lemon Zest Salt.


Recipe and photo by: Sofia Branco Kraft

Process

Preheat the oven to 400°F.

In the meantime, trim greens from beets and scrub to clean (I recommend saving beet greens for your next salad or sautee them). Next, peel beets with a vegetable peeler and wrap either one by one or all together in foil, depending on beet size.

Once the oven is ready, place beets on a baking sheet and then in the oven for 35-55 minutes.The cooking time will depend on a couple of things: the beet size and the season. Spring beets tend to be smaller and have a shorter cooking time and those from later in the season take longer in the oven.

While the beets bake, toast two slices of bread.

Check your beets occasionally; you'll know they're finished when a sharp knife can slide easily through the beet. Make sure you're checking the largest ones before you pull them out of the oven.

Let beets cool, just enough to handle but still warm. Place in a bowl to mix with raw honey (I chose Carrot Flower Honey since its deeper, earthy tones go well with beets!) and sherry vinegar.

Top the toasted bread with creme fraiche, then add beets. Top with basil leaves, Lemon Zest Salt and (optional) a final drizzle of raw honey before enjoying.