Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
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!!!!

  1. Click to Upload a photo (10 MB limit)
  1. beet ravioli is pretty freakin amazing with a creamy, goat cheese sauce

    1. 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!

      3 Replies
      1. re: tzurriz

        how long do you microwave generally?

        1. re: jujuthomas

          generally about 10 minutes, but YMMV (Your Microwave May Vary) ;)

          1. re: tzurriz

            thanks - was just looking for a ballpark. gonna nuke some tomorrow for dinner! :)

      2. 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!

        1. 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.

          5 Replies
          1. re: BamiaWruz

            :) Thanks 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!

            1. re: care11

              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 ate beets!

              1. re: lucyis

                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...

                1. re: lucyis

                  I prefer to use my bare hands so I can sport the "mass murderer" look for a few days!

              2. re: BamiaWruz

                Like Bamia, I don't bother with foil- and if you use baby beets, they can roast even quicker.

              3. 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: