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Mar 25, 2011 05:05 AM

roasted beets versus boiled beets

I recently came across a recipe for roasted beets -- just wrapping them in tin foil and roasting for an hour and half. I've always boiled my beets in the skins, cooled them, and then pushed off the skins when they were cool. They I sliced them and either used them cold or baked them for a few minutes with herbs. Does anyone know if there is any difference in these two techniques?

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  1. I think they have a slightly nice flavor roasted. That said, I usually roast them for no more than 45 minutes - I start to check after 30 minutes. I toss them with olive oil and salt in a loaf or cake pan, add a splash of water, and then cover with foil.

    1. Another nice way to roast them is to mix with large chunks of carrot and then garlic, olive oil, S&P and fresh rosemary...spread in a single layer UNCOVERED and roast at 400 for about 25 minutes or so, stirring a bit.

      1. In my opinion, roasted beets taste sweeter than boiled beets. I usually add some salt, pepper and olive oil while roasting in foil packets, usually no more than an hour, depending on size.

        1. With few exceptions, I roast beets; sometimes also in case where recipes call for boiling them. I think the beets have a better flavor when roasted. A(nd I also think the preparation is easier.) You can also include some of the stem, as the bitter flavor is diminished. I think how long you roast the beets depends on their size. I do nothing more than trim the stems, rinse off the excess dirt, and wrap in foil and place on a cookie sheet. (I season the beets in their final preparation -- if eating "just roasted", I don't even need salt.) At 425, it can take 30-60 minutes, possibly longer--check with a sharp knife. Let the beets cool for a few minutes, then use paper towels to rub off the skins.

          I use this same preparation for my 15-month old, but let the beets cook until they are very tender so that they will puree easily.

          2 Replies
          1. re: JFC

            <I use this same preparation for my 15-month old...>

            I had to read that twice to make sure you weren't throwing the kid in the oven.

          2. Roast with fin herbs, salt and pepper, garlic, a little balsamic vinegar and oil. Use the juices that they release and make a viniagarette to put over some bitter greens and a little goat cheese.