Ever since reading the The Nimble Cook, I’ve been obsessed with making spiced salts. So rather than just tossing the beets with basic salt and pepper, I’ve created a bay salt, which is made very quickly and easily by whizzing together some dried bay leaves with salt and a pinch of ground white pepper. You will (intentionally) have leftover bay salt here. Trust me: You’ll thank me later. Beyond beets, the bay salt also goes particularly well sprinkled over baked or mashed potatoes, fried or boiled eggs, and on pizza, as I just happily (and accidentally) discovered,If you don’t have a spice grinder, you can substitute the bay leaves with 1 tablespoon of lightly toasted coriander seeds to create coriander salt instead, which goes equally well. Transfer the coriander seeds to a mortar and pestle with the salt to crush to a coarse powder. Alternatively, use a zip-top bag and a rolling pin to pound it instead. It will not get as fine as using a spice grinder, but as long as it’s ground reasonably well, it will still work out great. (Unfortunately, these methods do not work for bay leaves.)Instead of sprinkling the beets with a fresh herb at the end, I’ve used some of the highly nutritious (and often underused) beet greens. If your beets didn’t come with any greens, just toss with a couple of tablespoons of chopped fresh parsley or chives.
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