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Jul 9, 2006 05:00 PM

Really good beets at home [topic digression moved from SF board]

If you want really good beets at home, take baby-small beets, cut just the greens end and bottom tip off, wrap in aluminum foil and bake until done. DO NOT BOIL--that loses the flavor. Cool and slice (or eat hot.)

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  1. I don't bother with the foil. I just put them in a covered casserole and raost at 350 F about an hour.

    4 Replies
    1. re: Candy

      they stew in their own juices and stay moister & more flavorful if better wrapped in the heavy duty aluminum foil (and then in the casserole should a spill happen). And clean-ups are so much easier.

      1. re: lintygmom

        They are just as delicious roasted in a covered roasting pan, it's the same principle. And if you're doing a substantial amount, you're not wasting all that foil. Adding salt, pepper, olive oil and/or a splash of vinegar is good too, and some herbs if you have them.

        1. re: lintygmom

          No, I can't say I have ever noticed a difference in foil wrapped vs. casserole. I have done them both ways and the casserole is less wasteful since the casserole can be washed and used again. I have had more mess with foil leaking. But no less of flavor.,

        2. re: Candy

          same as Candy, only i don't cover. oil, seasoning, sheet em out and roast. @ different mehods are being talked about here-moist or dry cooking-roasting or "braising" although not by definition. Any alton refernces and i will hunt you down...;)

        3. I do this with a sprinkle of olive oil and a little vinegar before sealing the foil packet. It adds a lot of flavor. Roast beets make wonderful salads.

          1. I find that peeling them before roasting in foil makes things a lot less messy.

            1. But they peels so luxuriously easlily once roasted (use non-powdered latex gloves if you can't deal with pink hands)! They're yummy sliced and served with raw fennel, or avocado, or oranges. Simple, light vinegrettes work well, especially with a little walnut oil. In fact, crumbled nuts (hazelnuts come to mind) are nice on top, as is a little fresh goat cheese.

              You can also do a quick pickle on them after they're roasted.

              1. Use them for a simple salad - beets, blue cheese, walnuts, endive or butter lettuce, balsamic vinegar and olive or walnut oil.