- care11 Aug 19, 2009 12:13 PM
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!!!!
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.
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
pineappple/beet/ lime/coriander salsa (with fish or chicken)
In Paris, they sell whole cooked beets: the French are SO civilized!
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.
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.
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.