beets please

SeaJambon added about 1 year ago

Those do look gorgeous, but I think it is more about the olive oil after than the method of cooking (if you really want the look, maybe spray the whole thing with olive oil just before presentation?).

I both roast and boil, and can't say that I notice a significant difference in taste (but that may just be me); I do notice a significant difference in peeling. The peels really slip off the boiled ones where it is always a bit more of a struggle with the roasted.

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Ever seen a super model w/o makeup and lighting? Same thing here, except its oil and lighting. I roast beets w/the skin on and no aluminum foil packet. If they're losing their intensity fairly quickly, I'd be questioning the quality of the beets. They're a root vegetable and tend to keep their flavor from harvest to pickling to canning to the next season. If you had to choose between looking like the photo or tasting like the photo looks, which would you prefer?

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bigpan added about 1 year ago

Use whatever cooking method you want - baking is best. The photo is a salad so it appears they have been tossed in a vinaigrette and the fruit and cheese added as a topping. Plain vinaigrette ... No mustard or balsamic or other ingredient that would darken it

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pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

My own recipe for roasted beets goes like this http://www.food52.com/recipes... Horseradish complements that earthy beet flavor.

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mainecook61 added about 1 year ago

It is March. There are STILL beets in the cellar storage bin. I am sick of beets. Bring on the fiddleheads.

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I prefer roasting beets for flavour. You can dress the beets and them re-dress right before serving so that they're shiny, but it hardly seems worth the trouble. If they aren't as red as in the picture you are probably using a different breed of beet, some are very deep red, some are more fuchsia once they've been cooked, some end up almost orange once cooked.
Or you could hire a food stylist.

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LE BEC FIN added about 1 year ago

Most beet roasting methods have alway perplexed me because they roast with skin on and in foil. I don't know why. In roasting, you want the high heat to hit the vegetable directly so it caramelizes it to an extent; you don't want to steam it. Try this: peel beets, cut into edible wedges the size of 1-2 bites. Toss w/ evoo, s and p. Roast 400 degrees F likely 10-15 min until they are almost pierceable w/ a skewer. Remove from oven, toss with some frozen OJ concentrate and minced garlic. Return to oven til easily pierced w/ skewer. Skip OJ if you want. Done.

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pauljoseph added about 1 year ago

Few of my recipes

http://www.food52.com/recipes...

http://www.food52.com/recipes...

http://www.food52.com/recipes...
http://www.food52.com/recipes...

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