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Jan 15, 2011 09:27 AM
Discussion

cooking very large beets

Any tips on how to get the best result cooking some very large beets? They're bigger than the palm of my hand. Would rather not wait 2 hours for them to roast and I'm wondering if they'll cook evenly that way. Can I cut them without losing flavor/color? Ok to cut and then boil them?

I'm planning on doing a quick pickle with most of them and reserving a few slices for a salad tonight.

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  1. How about slice and steam? All I ever do with beets is slice and fry so just a guess.

    2 Replies
    1. re: escondido123

      that would work - I do chunks and steam when I don't want to heat the oven for roasting - not as tasty as a roasted beet but delicious (and sure beats canned!!).

      GG
      http://www.semisweetonline.com

      1. re: gansu girl

        They taste so much better roasted, but steamed works ok if they are going to be heavily dressed,

    2. I have cut them before without any loss of flavor or color. I usually put some foil in a cereal bowl, add beets 2- 3 small or 1 large cut up, S & P, crushed garlic, fresh herbs, and olive oil. Wrap up into a foil bundle/pouch and roast in the oven as usual. Peel when cool enough to touch and then onto what ever prep I have planned.

      1. They'll be fine cut into chunks. When I roast beets in the oven, I cut them up into large-ish chunks and combine with like-size carrots and turnips, olive oil and crushed garlic and rosemary. Spread on baking sheet and roast til done.