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Help for Beets Idiot

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maeisner Nov 22, 2006 07:15 AM

Forgive me here but I need pronto Thanksgiving help. I've offered to cook the Herbed Roasted Winter Vegetables recipe on Epicurious, which looks divine. But, I have never cooked with fresh beets before and don't understand where peeling comes in since the recipe never mentions peeling. Help!

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    serious RE: maeisner Nov 22, 2006 08:13 AM

    Perhaps post the recipe or a link - but it's always less messy to peel beets before cooking and they are delicious roasted.

    1. DanaB RE: maeisner Nov 22, 2006 09:45 AM

      One typically cooks the beets whole, and then peel beets after they are cooked. Typically, you roast the beets, and then the skins come off quite easily. However, they always are messy when peeling -- use gloves or wash your hands quickly afterward.

      You should look at a book like Mark Bittman's How to Cook Everything, as he's got all the details on beets. Good luck, though!

      1 Reply
      1. re: DanaB
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        serious RE: DanaB Nov 22, 2006 09:49 AM

        "Typical" changed for me after I tried roasted, peeled beets. More
        full flavor.

      2. NYchowcook RE: maeisner Nov 22, 2006 11:25 AM

        Here's how I roast beets: scrub and trim tops to 1". Wrap a few in aluminum foil and bake for an hour or so until you can easily stick a fork in 'em. Then once they cool a bit, with your hands, rub the peel and it comes right off. It sort of smushes off, though you can see the difference between the peel and beet proper as you do it. Yes, it turns your fingers red (if your beets are red; there are also lighter colored beets which are now in vogue). It's easy to peel afterwards, and I don't see the point of peeling before roasting. Good luck!

        1 Reply
        1. re: NYchowcook
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          sagestrat RE: NYchowcook Nov 22, 2006 12:12 PM

          This is my method exactly, except that I rub off the skins with a paper towel. It seems to grip the skin well, and it keeps your fingers quite a bit less pink. I agree, it is far better than peeling before roasting.

        2. c
          cheryl_h RE: maeisner Nov 22, 2006 02:16 PM

          I roast unpeeled in foil as already mentioned, but I also add a splash of balsamic vinegar and a few drops of olive oil. I think it enhances the flavor of the beets, even after peeling.

          1. m
            maeisner RE: maeisner Nov 22, 2006 02:49 PM

            http://www.epicurious.com/recipes/rec...

            Thanks all for your help. I see now that it actually calls for peeled beets--do you all recommend scrapping that, or if not, what do you use to peel?

            2 Replies
            1. re: maeisner
              babette feasts RE: maeisner Nov 22, 2006 03:49 PM

              Just peel them with a regular vegetable peeler.

              1. re: maeisner
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                FlavoursGal RE: maeisner Nov 22, 2006 04:53 PM

                DEFINITELY peel and cut into chunks (tossed with a bit of olive oil, s & p) before roasting. This results in caramelization over all cut surfaces of the beets, hence more sweet, intense flavour.

              2. s
                ScarletB RE: maeisner Nov 22, 2006 05:36 PM

                I actually just made that recipe and peeled and cut the beets into quarters before roasting. I actually didn't like the beets nearly as much as I do when I roast them whole wrapped in tin foil with a little olive oil. I think if I were to make it again, I would roast the beets whole separately, then peel, quarter and toss in with the other already roasted vegetables. The garlic in that recipe is sooo good, gets really soft and almost spreadable. Great side for smoked pork chops!

                1. l
                  Louise RE: maeisner Nov 22, 2006 08:25 PM

                  Whatever you do, wear gloves while peeling or you'll wind up looking like Lizzie Borden. The pigment soaks in, especially under your nails, and washing only helps a tiny bit.

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