I'm a fan of the slow roast......so I took some beets and roasted them for ~7hrs to see if I could take out the inside cleanly and retain the skin (it worked). I ate one and it was delicious. I juiced the rest, added a touch of balsamic (though not needed IMHO), made a meringue and piped into the roasted skin and cooked for a couple hours. Also made a herb and goat cheese mousse and injected it into the meringue of a couple. The skin was caramelized chewy delicous, inside......beetroot salad-like. From a presentation perspeective, probably many ways to go with it (present it as a roasted, beet, cut in half or......)
Would probably not cook quite as long for the initial roast next time (juice yield was very small) but being able to present it inside it's original shell with everything being edible was allot of fun.
Hollowed beet
Out of the oven
