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Best way to peel fresh beets...

energy Aug 8, 2009 12:07 PM

ok, I've peeled, and roasted and I always end up staining my hands, dish cloths etc., and usually end up with a big mess, and hardly any more beets. Does anyone have a better method?

  1. c
    CathleenH Aug 8, 2009 12:27 PM

    Usually you peel beets after cooking. I boil beets rather than roasting. Cut off the ends of each beet and boil until cooked through. Drain and add cold water to the pot. You can then use your hands to slip the skins off under the water and there's no mess.

    (You can then strain that water and add lemon juice and sugar for beet lemonade -- try it.)

    I'm sure that peeling after roasting is also easier than peeling fresh, but others will be able to advise you better.

    1. e
      emilief Aug 8, 2009 01:13 PM

      Roast with peels on and slip skins off after they are cooked.

      3 Replies
      1. re: emilief
        a
        adamshoe Aug 8, 2009 01:39 PM

        Latex gloves are a lifesaver for peeling roasted beetses. adam

        1. re: emilief
          sbp Aug 9, 2009 06:46 PM

          I roast all the time; the peels are "easier" to remove, but the don't slide off like a banana or onion. I still need a knife -- just pulling usually pulls off a hunk of flesh.

          My best advice: use gloves or buy golden beets (don't stain).

          1. re: emilief
            Windy Aug 11, 2009 08:06 PM

            Peel immediately after cooking, using a paper towel to rub the skin off. I boil them, so you can run under a cool faucet at the same time.

          2. h
            Harters Aug 8, 2009 02:42 PM

            Cheap surgical gloves.

            6 Replies
            1. re: Harters
              Will Owen Aug 8, 2009 10:06 PM

              Even those cheap yellow ones they have in variety stores and drugstores. You can tolerate temperatures 10º or more higher than you normally can and they give plenty of traction for slipping off the skins. And then when you're done just leave them on and wash them with detergent and hot water, and dry off on the dish towel.

              1. re: Will Owen
                MMRuth Aug 9, 2009 06:18 AM

                I use those gloves on occasion, but I have also found that if I peel them quickly using a paring knife under cold running water, and then quickly wash my hands, I avoid the staining. I like to roast beets rather than boil them. The skins on mine never just "slip off".

                1. re: MMRuth
                  Will Owen Aug 9, 2009 10:08 AM

                  Mine don't really "slip" off, but rubbing at them with a rubber-clad thumb works better for me than a knife. And if I do use a knife it's a table knife rather than a sharp one, since I want to avoid cutting into the flesh.

                  Responding to MGZ, below, I firmly believe one should never peel beets before cooking, no matter what the method, and always leave at least 1" of stalk above and as much root as possible below. I roast mine either with other vegetables in a foil-covered glass pan, or individually foil wrapped. Using rubber gloves to skin the beets allows one to clean up with hot water and detergent much more quickly than washing bare hands with warm water and hand soap, in addition to the fact that the gloves allow one to peel the beets while they're hot enough to do that easily.

                  1. re: Will Owen
                    MMRuth Aug 9, 2009 01:05 PM

                    What is the rationale regarding the stalk and the root? Suzanne Goin says the same thing, so I do it, but no idea why.

                    1. re: MMRuth
                      Will Owen Aug 10, 2009 11:29 AM

                      The beets will bleed out of those if they're cut too short, and the shorter the worser. My beets always come out sweet and juicy and beet-y, so I'm gonna keep on doing what I'm doing. Like, right now, thinking that heating up the house a bit for a mess of roasted root veges might very well be worth it!

                      1. re: Will Owen
                        MMRuth Aug 10, 2009 11:44 AM

                        Thanks for the info - I was just curious since it was one of those things I do without thinking about why. I've been roasting things (beets, chicken, etc.) early in the day lately, then serving them at room temp.

            2. MGZ Aug 9, 2009 04:42 AM

              I simply peel the beets with a vegetable peeler before roasting. Does that make me some sort of outcast heathen? I remember reading James Beard's assertion that such an approach "lets the juices out" or something, but I like the carmelization I get on the beets. Certainly, they must retain more flavor than when boiled? Moreover, I find that I can simply wash my hands with soap and water and remove the stain. Am I swimming upstream on this???

              5 Replies
              1. re: MGZ
                Gio Aug 9, 2009 05:23 AM

                Whatever floats your boat, MGZ.....(~_^)
                Anyway, I use 2 paper towels to remove the skin from beets after roasting.

                1. re: Gio
                  l
                  laliz Aug 10, 2009 03:46 PM

                  same here

                2. re: MGZ
                  scubadoo97 Aug 9, 2009 08:55 AM

                  There are times I want to use raw beets. It's no harder to peel a beet with a Y peeler than a carrot. I don't always use gloves and when raw there is less liquid given off when peeling.

                  If I'm roasting them then I peel them after the roast.

                  1. re: MGZ
                    rudeboy Aug 9, 2009 06:40 PM

                    MGZ - I totally agree. I can't imagine that being a horrible thing.....

                    I do find that the golden beets peel easier after boiling than the red ones. For thoise, I parboil then roast, for reds, I peel. It could be a local thing.

                    1. re: MGZ
                      j
                      Jeserf Aug 10, 2009 09:32 AM

                      I have started to peel them before roasting, too - if I take the skin off after, the yummy salty caramelized skin goes in the trash, and that's no good - so this way, I have the yummy roasted crunchy bits there.

                      However, I've also roasted them after a very good scrubbing of the skin, and that works, too - I do try to keep skin on veggies if I can.

                      ETA: I buy beets (a mixed bunch) at the farmers market, peel, quarter, roast, and leave them in the fridge to snack on. they're like candy on their own.

                    2. k
                      karykat Aug 9, 2009 09:31 AM

                      My SO got some of those yellowish striped beets. He roasted them, then cooled them, then pulled the skins off. I wasn't sure that was going to work after the beets cooled, but it did. Worked great.

                      The beets were awesome, cool, just by themselves without anything on them, as a small side dish.

                      3 Replies
                      1. re: karykat
                        gansu girl Aug 9, 2009 07:27 PM

                        I have a beet-wrangler routine, developed after trial and error: I roast mine with the skins on, then suit up with a pair of yellow rubber dishwashing gloves and my OXO veggie peeler - the grips on the gloves help with the slipperiness and the gloves rinse clean for the next time. When I've tried peeling post-roast, they don't taste nearly as good - dried out, weird, etc.

                        1. re: gansu girl
                          rudeboy Aug 9, 2009 08:44 PM

                          Did you mean "pre-roast" instead of "post-roast?" Just checking/curious....

                          1. re: rudeboy
                            gansu girl Aug 10, 2009 12:26 PM

                            yep, that's what I meant! new rule for GG, no posting after 10 p.m. good catch, thanks.

                      2. BobB Aug 10, 2009 08:57 AM

                        My wife roasts then peels with a knife. I peel with a vegetable peeler then roast. I do the peeling at the sink and find that a quick wash afterward with cold water and a plastic scrubby pad gets the color off my hands pretty easily.

                        1. d
                          Dan G Aug 10, 2009 10:16 AM

                          Why peel them? Just roast and eat...

                          1. l
                            lergnom Aug 10, 2009 01:51 PM

                            I pressure cook them and then when they've cooled in the water the skins slip off and the mess on the hands is in the water so ....

                            1. j
                              jsaimd Aug 12, 2009 08:17 AM

                              In the winter I peel after roasting - i prefer that way. In the summer I just peel with a veggie peeler on a dishwasher safe cutting board, my hands are temp red but it washes off and I don't need to stain cloths. I peel them before roasting so I can slice them and bake on the grill, skillet or even toaster oven. Only takes 15 minutes and doesn't heat up the house. you still get carmalization you don't with boiling/steaming

                              1. a
                                alexgracey Aug 13, 2009 09:58 PM

                                I used to have beet duty at a place I worked at when I was 17. Roast the beats whole on rock salt. After that grab a two bowls and latex gloves pull the skin off into one bowl then throw the rest of the beet into the other. Trim the stems up after.

                                1. m
                                  MacGuffin Aug 14, 2009 04:56 AM

                                  I juice a lot so it occurred to me to keep disposable food-handling gloves on hand (no pun intended and shop around for the best price--I think I paid $13/1,000 with shipping on eBay). If you need to use your beets raw, get yourself a Zeno Star peeler ($5 from the Peeler Lady in Union Square on Wednesday for NYC Hounds)--they're terrific for beets.

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