Preheat the oven to 350°F (175°C).

In a large bowl, thoroughly mix kosher salt, caraway seeds, and chopped sage leaves.

Spread 1 cup of the salt mixture in an even layer in a large baking dish.

Arrange the trimmed and scrubbed baby beets on the salt bed.

Completely cover the beets with the remaining salt mixture, ensuring no beets are exposed.

Bake in the preheated oven for approximately 40 minutes, or until the beets are tender when pierced with a knife.

Carefully crack the salt crust using a spoon or knife and remove the baked beets.

Brush off the excess salt from each beet.

Gently slip off the skins from the beets while they are still warm.

Wipe off any remaining excess salt from the beets using paper towels.

Serve the salt-baked beets warm or at room temperature with a dollop of plain whole-milk Greek yogurt or sour cream.

Garnish with fresh sage sprigs for added visual appeal.