Cooking Beets for a Salad
I always cook beets by roasting them at 400 degrees. I keep the skin on and toss in olive oil and sprinkle with salt.
But recently we had a salad at a restaurant and the beets were sweet and were crisper then when I roast them. Now I'm wondering if they were roasted or cooked another way. I always thought that roasting would give them more flavor, but is there another way that will give a crisp texture?
The salad featured brussel sprouts, cauliflower, red leaf lettuce and carrots. I'm very sure that the cauliflower and brussel sprouts were steamed, then shocked. The carrots were probably roasted.
DAISY, i never understand why people feel they have to wrap beets to roast them. I treat them like my other roasted veggies.
Peel beets; cut into small wedges; toss w/ oil and little minced garlic, kosher S and coarse pepper. Roast 400 degrees or more til 5 minutes away from being easily pierced. Top w/ some OJ concentrate, toss, put back in to finish roasting.
I just received the Eleven Madison Park cookbook. The photos are just amazing and the recipes are really complicated. However, they have a recipe for pickled beets that sounds like this might be it....the beets are cut thinly on a madoline and boiling vinegar is poured over them. I'm wondering if this may be the technique to get the "cooked but crunchy" texture. I'm telling you that salad was just amazing. The dressing was red wine vingegar, coriander, olive oil, and honey and garlic. (at least that's what I came up with).