Go to the Recipe: Roasted Beets
is there a reason you peel after roasting?
Easy to slip the peel off.
i boil my beets untail firm then i roast them what do you think
I think thats a fine way to do it as long as you don't over cook them.
- originally posted by Grant Lee Crilly
My favorite way to cook beets is to rinse the dirt off, wrap individually in aluminum foil and put them in a slow cooker on low. When I get home from work, they are fully cooked. Cut the tops and root off, slip the skin off and slice. There is very little liquid loss and they don't get all shrunken like in the oven. And if you peel them in the aluminum foil, there is practically no mess.
My favourite way of eating roasted beets is simply coat them in olive oil, S&P a dash of balsamic with the ends trimmed off and skin on. You get that lovely skin full of flavour, texture and nutrients. No point in removing it after if you've rinsed them before roasting.
I like them best when pickled, but sometimes I like to boil it for about 15~20 minutes, slice off one end, scoop out some of it and fill back again with fresh cheese (Venezuelan queso blanco, Mexican Oaxaca, even mozzarella), the roast at 350F for 20 minutes.
I prefer to roast beets on the grill. After washing & trimming, rub a little oil on the outside - canola or veg oil is fine - it doesn't impart a lot of flavor but it makes the beets easier to peel. Roast directly on drill over a med-low flame until totally charred on the outside and tender on the inside. When done, place beets in a bowl and cover with foil to steam a bit as they cool - this also makes beets super-easy to peel.
Super yummy, especially with a little balsamic reduction.
Hi Steve, do you put any water in the bottom of the slow cooker?
No, just wrap them tightly and drop them in, cover on.
I gotta say, I LOVE roasted beets and the earthy flavor they impart. So, earlier this week, I became inspired about beets again as I have been wanting to try sous vide beets for a while. I have to say after this little experiment, I love sous vide beets as well. OMG.
I grabbed 2 big boys, peeled and sliced into 1/4" slices. A little salt, a light dusting of powered thyme, a little olive oil and into the bags they went. I vacuum sealed them all flat side by side. After 2 - 2 1/2 at 185f I plunged them into cold water and then into the fridge to cool down. I must admit, I tried one on the way to the fridge and it took a bit of will power not to finish the bag then and there.
I was thinking Beet Carpaccio!
I started with a few peppery little greens (spinach, arugula, etc.) a little splayed stack of those red beauties, goat cheese crumbles, broken walnuts, orange zest and a drizzle of champagne vinegar and wow! If you don't like beets, you will now. I wish I'd made more!
Using beets as part of the Chefsteps roast veggie recipe is great too. I don't bother peeling them, just scrub the dirt of thoroughly.
Can you prepare this a day or two in advance? If so, would you just refrigerate the beets and reheat them later? Thanks for the help.
I want to know this too. Did you get an answer?
You totally can do these in advance. They will easily keep in the fridge for up to two weeks.
The directions say to cook for 60 minutes at 325F, but then there is an insert that says if using a Breville Smart Oven to do it for 90 minutes. That is a big time difference. Any explanations here? Is that a typo saying it should only be in the Breville for 60 minutes and the other 30 minutes is prep and cooling time?
Hi Brian, Looks like a typo. We will update it. thanks for flagging it. stick with the 60 min cook.
