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Mar 6, 2005 06:24 PM


  • b

Made the roasted cauliflower tonight - simple and delicious. I now have a new veg my kids like thanks to chowhounds. So, how about beets? Never have been one of my favorites but I suspect the fact that my Grandmother served them from a can and simply re-heated on the stove might have something to do with this. Any ideas?

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  1. I like to roast them too. Two ways to go but this. You can wrap each beet individually in foil and roast until fork tender, about an hour and then slip the skins off and slice and serve well buttered or, I have also put several beets in a covered casserole and again roasted for about an hour at 350 F. Look for golden beets instead of red. They are sweeter but also pack a higher sugar wallop to your diet. I like both types. Red or gold.

    2 Replies
    1. re: Candy

      In Paris they sell beets at most markets already cooked. As I stay with friends, I frequently cook and find them a wonderful convenience. Visting New York recently,(I live in Toronto),I noticed Fairway sells cooked beets as well. Hope the idea catches on. I usually bake them unpeeled in foil.

      1. re: Judith

        Trader Joe's stores now have cooked beets in addition to the ones in need of a nuking, or at least the stores here in So. Calif!

    2. j
      JK Grence (the Cosmic Jester)

      Roast the suckers. The longer the better, they should start turning black on the outside, you should be saying to yourself "Oh my God, I've ruined them for sure!" Roasting will caramalize the natural sugars in the beets and transform them into ambrosia. Roast them in a 400 degree oven for 1 1/2 to 2 hours, a bit longer than that if they're big beets (over 3 inches wide). Make sure you line a baking sheet with aluminum foil and put it on the rack underneath the beets to catch the drips that they surely will produce. When cooled, you can do a simple beet salad by peeling the beets (peel them no matter what you do), then dice them and toss with olive oil and a little balsamic vinegar.

      2 Replies
      1. re: JK Grence (the Cosmic Jester)

        or, even easier, just peel before roasting (with a potato peeler), and cut into pieces, put the pieces into a pyrex pan, toss with a bit of olive oil, salt and pepper, and bake in the oven at 400 for about an hour. Great cooled in a salad, or mix several colors and serve with roast chicken as a side dish....

        1. re: JK Grence (the Cosmic Jester)

          I roast at the temp and time as the Cosmic Jester, but do so by cutting the greens from the beets, leaving 1/2 or less stemmy bits at the top, wrapping the whole, unpeeled, unwashed beet in tinfoil, adn then tossing the beet bundles onto the oven rack. I roast until the knofe can pierce the beet all the way through.

          To peel: take a paper towel, grab the hot beet, and rub the skin off with the paper towel. Put the newly peeled beet on a clean plate or surface. Re-peat with the rest of the beets.

          Favorite beet serving methods:
          tossed, chopped and hot, with olive oil, salt, pepper, balsamic vinegar or blood orange juice, and thyme, fresh or dried.

          In spinach salad with goat or feta cheese, toasted nuts of your choice, and a balsamic vinaigrette.

          Golden beets are wonderful with lemon juice instead of balsamic, and perfect with chicken. Also great peeled and roasted with sweet potatoes and cippolini onions in a roasting pan.

        2. j
          Jim Washburn

          Beet greens are delicious, also. If you can find bunches of beets with nice fresh tops, you get a double treat.


          1. Love beets. As others said, roasted is the way to go. I like mine roasted, sliced, then tossed w/ little butter and tarragon. Also like them chilled and mixed in a salad w/ goat cheese. You can also make a beet soup like borscht.

            For a great cookbook w/ simple but beautiful treatment of many veggies, I recommend...


            2 Replies
            1. re: Carb Lover

              I second both of these recommendations! Roasted beets tossed with butter and a little salt are unbelievable! As is roasted beet and goat cheese salad (add orange supremes for an interesting variation...)

              1. re: kitnimbus

                Yes, beets and orange segments are a wonderful flavor and visual pairing!

            2. As others have said, roasting is definitely the best way to cook beets; but if you're in a hurry--and own a pressure cooker--you can pressure-steam medium-sized beets in 20 minutes or less. They still taste considerably better than the canned ones!