Roasting beets Cook Books - the joy of cooking

[Guest guest]

> I read something about roasting them...wanna share how that

> works...temp, time, beet preparation...do you peel them first or

> after roasting? Salt and pepper? I don't want anything fancy until I

> get the taste of the pure thing.

 

Linda, this is my absolute favorite way to eat beets. After they're

roasted you can eat them hot, room temp, or even cold, and they'll

still be wonderful! (Bron might even like them a teeny bit. :-) I do

them in my toaster oven to save electricity, unless I find a bountiful

deal...

 

Cut the greens off the top the beets, leaving about 1 " or so. Do not

peel, but do scrub well (in clothes/apron you don't mind getting pink

spots on). Wrap each beet individually in foil. Place in a preheated

400* oven, on a baking sheet or roasting pan (catches any drips).

Cook for 45 minutes, more or less, until tender; small will take less,

large longer. You can pierce with a thin paring knife to test for

tenderness - if your beets are widely different sizes they'll come out

at different times.

 

When they're done you can 1) cool & refrigerate in the foil wrappers,

to use later (they keep for days this way) as desired or 2) unwrap and

prepare right away.

 

If #2 is your choice, let them cool until you can handle them, pull

the foil off, and slip the skin right off. If small, leave whole;

larger ones chop or slice as you like, toss with a bit of your vegan

margarine, a drop or two of lemon juice, or whatever vinaigrette you

like. Obvious, to taste the purity - go with just a bit of your veg

margarine, maybe a bit of salt & pepper if you like that (but they

often don't even need it).

[Guest guest]

Now, that's how I do my sweet taters. Y'all can keep your beets! LOL

Bron

 

 

On 1/4/06, Amy <sandpiperhiker wrote:

>

> > I read something about roasting them...wanna share how that

> > works...temp, time, beet preparation...do you peel them first or

> > after roasting? Salt and pepper? I don't want anything fancy until I

> > get the taste of the pure thing.

>

> Linda, this is my absolute favorite way to eat beets. After they're

> roasted you can eat them hot, room temp, or even cold, and they'll

> still be wonderful! (Bron might even like them a teeny bit. :-) I do

> them in my toaster oven to save electricity, unless I find a bountiful

> deal...

>

> Cut the greens off the top the beets, leaving about 1 " or so. Do not

> peel, but do scrub well (in clothes/apron you don't mind getting pink

> spots on). Wrap each beet individually in foil. Place in a preheated

> 400* oven, on a baking sheet or roasting pan (catches any drips).

> Cook for 45 minutes, more or less, until tender; small will take less,

> large longer. You can pierce with a thin paring knife to test for

> tenderness - if your beets are widely different sizes they'll come out

> at different times.

>

> When they're done you can 1) cool & refrigerate in the foil wrappers,

> to use later (they keep for days this way) as desired or 2) unwrap and

> prepare right away.

>

> If #2 is your choice, let them cool until you can handle them, pull

> the foil off, and slip the skin right off. If small, leave whole;

> larger ones chop or slice as you like, toss with a bit of your vegan

> margarine, a drop or two of lemon juice, or whatever vinaigrette you

> like. Obvious, to taste the purity - go with just a bit of your veg

> margarine, maybe a bit of salt & pepper if you like that (but they

> often don't even need it).

>

>