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Roasted Beets - To Wrap or Not To Wrap

i'm roasting some gorgeous beets from the farmers market but can't decide whether to wrap them in foil or not.

what to do? what are the pros and cons or wrapping your beets?

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  1. I think I'd post this on Home Cooking. I put olive oil in a pan & roast mine, BTW, unwrapped.

    1. unwrapped! I steam mine for a bit, so they take less time, and roast with olive oil... (or I slice really really thin - think chip-like - toss them in olive oil and pepper, and roast them... they get crunchy and delicious! you have to watch them, though, they tend to burn all of a sudden) mmmm...w/e you decide, enjoy them!

      1. I cut to size, toss with olive oil & seasoning & roast unwrapped. Good every time!

        1. I wrap -- unless you peel them and cut them up, I find that the outsides get too leathery if they're not wrapped. If you wrap them, then the peel slips right off and the beets are silky and tender.

          9 Replies
          1. re: Ruth Lafler

            Ditto. I wrap them with nothing on them and roast. Skins come right off that way.

            1. re: Ruth Lafler

              I also wrap, and have found that Goin's method of putting them in a pan (I use a pyrex brownie pan), tossing with some olive oil and salt, adding a splash of water and covering with foil works better than just wrapping them in foil. I use surgical gloves when I peel them.

              1. re: MMRuth

                I use a metal brownie pan, add nothing to the beets but cover the pan with foil. Using paper towels to rub the skin off is very easy. They finish so sweet that I usually just slice and plate them on a serving dish.

                1. re: MMRuth

                  MMRuth, what oven temp do you use for this method? Just bought some fresh beets for first time and am SO glad this thread is running! Also, do you use the greens in a saute?

                  1. re: Val

                    I have to confess to not having used the greens - trying to like bitter greens, but not doing well!

                    400 degrees - and just checked, and Goin's recipe calls for 40 minutes. I check them with a knife - depending on the size, the time varies.

                    1. re: MMRuth

                      Funny, me too. I love beets, but still haven't got the taste for beet greens. I've tried many different ways of cooking them, but it just doesn't do it for me. I think it's the one and only type of greens that I can leave.

                      I also roast my beets the Goin way.

                      1. re: beetlebug

                        I made beet greens for the first time last night. I fried just a little bacon and then tossed some minced garlic and red onion in and sauteed. I threw in the beet greens for a bit until they wilted, salted and peppered and then added a splash of balsalmic vinegar right before serving. I didn't find them bitter at all.

                        1. re: heathernh1

                          I agree. I'm sensitive to bitterness, and I don't find beet greens to be bitter. Think of them as red chard. :-)

                          1. re: heathernh1

                            I can't even imagine a bitter beet green! They're basically the same thing as Swiss chard, though I think earthier and sweeter. Since Mrs. O likes neither beet greens nor chard, I don't have to share them, either! Yum yum.

                2. Depending on whether I plan to pay attention to them or not, I do both. Wrapping keeps them from drying out if I get busy and forget about what's in the oven.