645894 Wed Aug 19 12:13:14 -0700 2009 16 31 Home Cooking 0 4959716 Please share your beet knowledge with me...I have never roasted beets but am going to after I pick some up from the farmers market. From what I see, it looks like you wrap them tightly in foil (twice?) and put them in the middle of your oven until tender (approx 1.5 hours). Is this right? I was going to make a salad (arugula, goat cheese, pistachios....) but would love other ideas. How do you store them and for how long? Lastly, what do you do w/the greens? TIA!!!! Wed Aug 19 12:13:14 -0700 2009 248640 care11 1 4959735 beet ravioli is pretty freakin amazing with a creamy, goat cheese sauce Wed Aug 19 12:19:05 -0700 2009 4959716 207355 jmullen1251 1 4959736 beets aren't all that difficult. Wash them and trim off the tops, but don't cut into the taproot (leave about an inch of stuff when you cut the greens off the top). You can roast them, steam them, boil 'em, or even microwave them! Once they are cooked (and they do take a long time to cook), the skins just rub right off, easily. If the skins don't rub off easily, your beets aren't fully cooked. Store beets on the counter for a day or two, in the crisper for longer than that. If you cut the greens off, beets will last a crazy long time in the fridge. Oh, and cook the greens like any others. If you google beet green recipes, you will find a gazillion and a half. When I really want to spoil my husband, I saute them up in a bit of bacon grease, add a splash of cider vinegar at the end, and sprinkle crumbled bacon on top. So tasty! Wed Aug 19 12:19:06 -0700 2009 4959716 120180 tzurriz 2 4962799 how long do you microwave generally? Thu Aug 20 11:09:32 -0700 2009 4959736 65780 jujuthomas 3 4963927 generally about 10 minutes, but YMMV (Your Microwave May Vary) ;) Thu Aug 20 16:40:52 -0700 2009 4962799 120180 tzurriz 4 4964359 thanks - was just looking for a ballpark. gonna nuke some tomorrow for dinner! :) Thu Aug 20 20:10:55 -0700 2009 4963927 65780 jujuthomas 1 4959855 Care11: You may know this already, but that part where you rub the skins off? you can do this right after they come out of the oven (or right out of the foil, if you wrapped them and I do). BUT you have to do this under cold running water! I always foil-roast more beets than I need so I can use them in other recipes; chopped cold beets tossed in sour cream and chives or dill borscht pineappple/beet/ lime/coriander salsa (with fish or chicken) In Paris, they sell whole cooked beets: the French are SO civilized! Wed Aug 19 12:50:40 -0700 2009 4959716 24738 LJS 1 4959905 You can wrap in foil or you can even just throw them on a tray in their skins and roast at 450 for 90 mins. Wed Aug 19 13:04:16 -0700 2009 4959716 224081 BamiaWruz 2 4960534 :) Thanks everyone...as we speak my husband is cooking up bacon. I roasted them in the oven and sliced them and now my hands are all red. I'll let you know how it turned out. The ravioli idea sounds AMAZING! Wed Aug 19 16:29:43 -0700 2009 4959905 248640 care11 3 4960636 FYI...wear rubber gloves when you rub off those beet skins or you will have pretty purple fingers for a while. Second FYI, the next day do not worry, you do not have an awful urinary disease..you ate beets! Wed Aug 19 17:10:26 -0700 2009 4960534 57253 lucyis 4 4960959 The other secret about rubber gloves is that even the cheap yellow ones (which I prefer) insulate well enough so that you can handle the beets while they're a good deal hotter than you could tolerate bare-handed. I *LOVE* rubber gloves... Wed Aug 19 19:17:16 -0700 2009 4960636 11478 Will Owen 4 4962987 I prefer to use my bare hands so I can sport the "mass murderer" look for a few days! Thu Aug 20 11:56:58 -0700 2009 4960636 13700 ricepad 2 4962078 Like Bamia, I don't bother with foil- and if you use baby beets, they can roast even quicker. Thu Aug 20 08:04:19 -0700 2009 4959905 62469 happybellynh 1 4960935 I love them roasted, I don't use foil just roll in olive oil, S&P and voila. There was an interesting recipe in today's paper that I am going to make soon, a salad with beets, tomatoes, and cukes: http://projects.washingtonpost.com/recipes/2009/08/19/beet-and-cucumber-salad/ Wed Aug 19 19:07:04 -0700 2009 4959716 280735 tcamp 1 4961175 I cook beets in the restaurant several times a week. You need a pressure cooker. It will be so useful. We use a cuisinart that is available for 150 at BB&B. Wash the beets and trim the tops as stated before. Put about a half inch of water in the pressure cooker, and a thyme sprig. Set for 9 minutes for full size beets, maybe 6-7 for baby beets, you can always add time later. If a cake tester (or whatever small skewer you have) goes in an out without resistance, then you're done. Cool a bit, take the skins off with a towel and enjoy. Perhaps rewarm in the oven with a little XVO and S&P, then sprinkle with a little fines herbes. Wed Aug 19 20:59:50 -0700 2009 4959716 235489 ktb615 1 4961319 Your method sounds fine. You don't need to double wrap in foil. You can store uncooked beets on the counter, but you should keep roasted beets in the fridge. In my experience, once roasted, they will last about a week. The greens are great sauteed with ginger, garlic, and salt. I like to chop the leafy part off of the stalk and then finely dice the stalk and throw that in too - it adds a crunchy element. Wed Aug 19 22:34:56 -0700 2009 4959716 13324 diesel 2 4961585 If the beets are large enough for roasting, the leaves may be a little on the tough side but if they are super fresh, it might not be noticeably tough. If you've never had them before, just cook with a small amount of water like you would spinach and try them without anything except salt. My husband just likes them plain. I am very unhappy because I just discovered my beet seedlings for fall crop have been dug up, probably a skunk. Thu Aug 20 05:15:39 -0700 2009 4961319 13546 dfrostnh