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Jan 15, 2011 09:27 AM

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!!).


      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.