beets please
Im still having a hard time keeping my beets lustrous and shiny like the ones here: http://cdn.sheknows.com/articles/2010/07/beet-salad.jpg
I usually toss them with olive oil and salt then roast them in an aluminum foil packet. Do you think I would have a better result if I boiled them? Will I have the same depth of flavor? Usually after they are cooked and peeled I toss them in oil then put them in the refrigerator, but they lose their intensity fairly quickly.
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http://www.food52.com/recipes/9890_carrot_beet_pickle
http://www.food52.com/recipes/3329_beets_ularthu_beet_root_stir_fried_in_onion_garlic_seasoning
http://www.food52.com/recipes/3301_beetroot_croquettes
http://www.food52.com/recipes/3291_pachadi_sauteed_beetroot_in_warm_and_spicy_yogurt_gravy
Or you could hire a food stylist.
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.