Ingredients
for the teriyaki sauce (yields 1 cup):
- 1 cup brown sugar
- 1 cup mirin
- 1/4 cup sake (or use an extra 1/4 cup of mirin if you prefer)
- 1/2 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced ginger
for the beets:
- 1 lb golden beets (approximately 3 small beets)
- 2 cups coarse salt, plus more if needed
- 1 tablespoon toasted sesame oil
- 1 teaspoon coconut vinegar
for serving:
- Steamed rice
- 1/3 to 1/2 cup teriyaki sauce
- 1 teaspoon nori dust (grind 1/4 sheet nori in a coffee grinder) OR ochazuke wakame seasoning, to taste
- 2–4 scallions, chopped
- 1 tablespoon sesame seeds
- Steamed broccoli or other green vegetables
Instructions
to make the teriyaki sauce:
- In a bowl, whisk together the brown sugar, mirin, sake, and soy sauce. Set aside.
- Warm the toasted sesame oil in a small saucepan over medium heat. Add the minced ginger, ensuring it’s well-coated with oil. Sauté for 1 minute.
- Pour the mixture from the bowl into the saucepan, whisking initially to dissolve the sugar. Bring to a small boil, then reduce the heat to its lowest setting. Allow the sauce to reduce for 30-35 minutes, whisking occasionally, then remove from heat.
- Chill the teriyaki sauce to thicken before using. If it becomes too thick, microwave it for a few seconds to loosen it up.
to slow roast the beets:
- Preheat your oven to 375°F (190°C).
- Pour the coarse salt into a glass baking dish large enough to hold the beets in a single layer.
- Trim the stems from the tops of the beets, but do not slice off the tops of the beets themselves. Trim any tails, ensuring you don’t cut off the base of the beets.
- Rinse the beets and place them into the salt while still wet. Make sure each beet has a good layer of salt on the bottom and does not touch the bottom of the dish directly.
- Place the dish in the oven and roast for 2 hours.
- Remove from the oven and allow the beets to cool slightly before removing them from the salt. Peel and slice them thinly with a mandoline or sharp knife while they’re still slightly warm.
- In a medium-sized bowl, whisk the sesame oil and coconut vinegar together. Toss the thinly sliced and still-warm beets into the mixture to coat. Cover and allow to marinate for a few hours or overnight.
to serve:
- Spoon the steamed rice into two bowls. Toss the beets with the desired amount of teriyaki sauce and place them over the rice.
- Sprinkle with nori dust, and garnish with chopped scallions and sesame seeds. Serve immediately with steamed broccoli or another green vegetable of your choice.
Notes
Storage Tip:
Store leftover salt-roasted golden beets in an airtight container in the refrigerator for up to five days. Reheat gently or enjoy them cold in salads or grain bowls.
For A Meatier Beet:
For a different texture, place one cup of salt in the bottom of the baking dish. Place the other cup of salt in a bowl. Rinse an unpeeled beet, then pack as much salt as possible around it in the bowl, then place it on the bed of salt in the baking dish. Ensure there is enough salt on the bottom to prevent the beet from touching the dish. Repeat with the remaining beets and roast for 2 hours.
To Make A Fancy Presentation:
To make a swirl pattern, lay the sliced beets on a long row so they are overlapping each other. Once you have about 5-6 inches of beet slices laid out, roll them up to create a swirl pattern.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Vegetables
- Method: Salt-Roasted
- Cuisine: American