Preheat the oven to <temperature>140<unit>°C</unit></temperature>

Evenly spread <quantity>400<unit>g</unit></quantity> of coarse salt into a baking dish and add <quantity>10</quantity> clean red beets

Bake in the oven for 2-3h until fork tender. Let it cool down at room temperature

Dice <quantity>100<unit>g</unit></quantity> of lardo into very small pieces

Cut <quantity>8</quantity> slices of guanciale, as thin as possible

Add the lardo to a saucepan over medium-low heat and cook to render as much of the fat as possible

Strain the lardo through a fine mesh sieve into a saucepan

Add <quantity>120<unit>g</unit></quantity> of cranberries to the lardo fat

Remove the beets from the salt

Peel the beets with the help of a knife

Quarter the beets. The salt baked beets are ready

Plate <quantity>4</quantity> pieces of the warm Salt Baked Beets in a serving dish. Add <quantity>2<unit>tbsp</unit></quantity> of the cranberries on the side

Grill the guanciale directly on lit charcoal in a bowl. Place <quantity>2</quantity> slices on each plate

The beets with cranberry & guanciale are ready! Enjoy! This is the perfect dish for impressing your guests!