amanda_pennsylvania
Well-known member
I love beets, and would like to try this. Do you peel before roasting or not? Thanks!
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Has anyone ever roasted beets?
- Thread starter amanda_pennsylvania
- Start date
If you are roasting to save yourself the agony of peeling, that works well. I wrap them in foil and
basically, they steam. Then you can remove the skins readily. I also cut both ends off.
If you mean roasting as with butter to get a crust on them, Nope, never done that. Seems to me that they would take forever to cook that way,....without the foil.
basically, they steam. Then you can remove the skins readily. I also cut both ends off.
If you mean roasting as with butter to get a crust on them, Nope, never done that. Seems to me that they would take forever to cook that way,....without the foil.
music-city-missy
Well-known member
Peel afterwards - skins just slip off!
Roasting Beets - peel while warm, I waited 1 hour & no go!
The beets were roasted on a shallow bed of kosher salt for about 45-60 minutes, d/n absorb extra salt,
kept juices in. I used 1/2 orange & 1/2 red thinly sliced. Add some heirloom tomatoes - light orange vinaigrette and some buratta.
The beets were roasted on a shallow bed of kosher salt for about 45-60 minutes, d/n absorb extra salt,
kept juices in. I used 1/2 orange & 1/2 red thinly sliced. Add some heirloom tomatoes - light orange vinaigrette and some buratta.
amanda_pennsylvania
Well-known member
Thanks much. I was reading a food chat today which mentioned roasting beets
The person said that she loved roasting beets with brown sugar and a little bit of butter, but didn't give any further instructions (covered with foil, peeled or not peeled, etc.). I'm the kind of nervous cook who likes all the steps spelled out exactly (which is why I'm a better baker than a cook!). This gives me some ideas on how to proceed. Thanks much, all.
The person said that she loved roasting beets with brown sugar and a little bit of butter, but didn't give any further instructions (covered with foil, peeled or not peeled, etc.). I'm the kind of nervous cook who likes all the steps spelled out exactly (which is why I'm a better baker than a cook!). This gives me some ideas on how to proceed. Thanks much, all.
Alton Brown's method for roasting beets always works for me. It's part of his Pickled Beet recipe.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=18329
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=18329
steve2-in-la
Well-known member
A Beast of a Beet Recipe: Roasted-Beet & Goat-Cheese Terrine with Toasted Hazelnuts
Roasted-Beet & Goat-Cheese Terrine with Toasted Hazelnuts
the beets:
6 large RED BEETS
4 large YELLOW BEETS
OLIVE OIL
SALT & PEPPER
the marinade:
½ cup ORANGE JUICE
1/3 cup RICE VINEGAR (or cider)
¼ cup DIJON MUSTARD
2 Tbsp FRESH ROSEMARY, minced
½ cup EXTRA-VIRGIN OLIVE OIL
SALT & fresh ground BLACK PEPPER
the cheese layer:
8 ounces CREAM CHEESE, room temperature
8 ounces soft CHEVRE , room temperature
4 ounces (½ stick) UNSALTED BUTTER, room temperature
2 Tbsp FRESH CHIVES, minced
1 Tbsp FRESH ROSEMARY, minced
SALT & PEPPER
the finish:
8 cups (approximately) MESCLUN GREENS
VODKA VINAIGRETTE
8 ounces HAZELNUTS, toasted, peeled, coarsely chopped
Whole BABY CHIVES, for garnish
Preheat oven to 450° F, wash and scrub beets, remove all but ½ inch of the tops. Prick all over with a fork, rub with olive oil, salt & pepper. Place in roasting pan and roast until a fork easily pierces the flesh, 45 minutes to 1½ hours (depending on size of beet). Remove from oven, cool until beets can be handled, then peel and slice thinly, no more than ¼ inch thick. Place the yellow beets in one container, the red in another. Pour 1/3 of the vinaigrette over the yellow beets, 1/3 over the red and reserve the remaining 1/3 to dress the salad greens the next day. Cover, chill and marinate overnight.
NOTE: Put butter, goat and cream cheese out to soften when you refrigerate the beets. Toast and peel the hazelnuts when convenient.
The next day, line a French paté pan, loaf pan or whatever comes close, with 2 layers of plastic wrap that generously overhang the edges of the pan. Spray lightly with Pam or brush with a thin coat of vegetable oil.
Beat together butter, cheeses, chives, rosemary, salt & pepper until well mixed and lightened. Remove the beets from the vinaigrette and as much as possible, drain on paper towels. (Mix the leftover yellow beet vinaigrette with the 1/3 vinaigrette you reserved the night before)
To assemble the terrine: Place ¼ of the cheese mixture on the bottom of the pan, patting some of it partway up the sides. Follow with a tight layer of red beets, followed by ¼ of the cheese mixture, then a layer of yellow beets, ½ the remaining cheese mix, another layer of red beets and finally, the rest of the cheese mixture. Carefully fold the overhanging plastic wrap over the top layer of cheese. Make sure it’s sealed tightly, then gently pat the bottom of the pan with your hand to push out any air-pockets. Weight the terrine by placing a like-sized loaf pan filled with cans, bricks, stones etc (be creative) on top, then chill overnight.
To serve, toss mesclun greens with the reserved marinade, lightly salt & pepper to taste and put a good handful on each plate. De-pan the terrine by pulling on the plastic wrap until the mixture slides out of the form. Carefully remove the plastic wrap and cut ¾ inch to 1 inch slices per serving. Place on top of greens, lay two criss-crossed chives over top and sprinkle, liberally with the hazelnuts.
FINALLY, A WARNING: This is a bit delicate but be aware that the morning following this meal your morning “deposits” may be black and your “night water” may appear to have blood in it. You are NOT passing blood, DO NOT PANIC! Red beets, when eaten in this quantity, can filter through your digestive system and give all the appearances of internal bleeding. You may, ahem . . . handle this as you like with guests but they SHOULD be warned. Besides, it always makes for scintillating dinner conversation! ("no, no, I NEVER put ground glass in my terrine, your Highness, it’s JUST the beets . . . why do you ask?" )
Roasted-Beet & Goat-Cheese Terrine with Toasted Hazelnuts
the beets:
6 large RED BEETS
4 large YELLOW BEETS
OLIVE OIL
SALT & PEPPER
the marinade:
½ cup ORANGE JUICE
1/3 cup RICE VINEGAR (or cider)
¼ cup DIJON MUSTARD
2 Tbsp FRESH ROSEMARY, minced
½ cup EXTRA-VIRGIN OLIVE OIL
SALT & fresh ground BLACK PEPPER
the cheese layer:
8 ounces CREAM CHEESE, room temperature
8 ounces soft CHEVRE , room temperature
4 ounces (½ stick) UNSALTED BUTTER, room temperature
2 Tbsp FRESH CHIVES, minced
1 Tbsp FRESH ROSEMARY, minced
SALT & PEPPER
the finish:
8 cups (approximately) MESCLUN GREENS
VODKA VINAIGRETTE
8 ounces HAZELNUTS, toasted, peeled, coarsely chopped
Whole BABY CHIVES, for garnish
Preheat oven to 450° F, wash and scrub beets, remove all but ½ inch of the tops. Prick all over with a fork, rub with olive oil, salt & pepper. Place in roasting pan and roast until a fork easily pierces the flesh, 45 minutes to 1½ hours (depending on size of beet). Remove from oven, cool until beets can be handled, then peel and slice thinly, no more than ¼ inch thick. Place the yellow beets in one container, the red in another. Pour 1/3 of the vinaigrette over the yellow beets, 1/3 over the red and reserve the remaining 1/3 to dress the salad greens the next day. Cover, chill and marinate overnight.
NOTE: Put butter, goat and cream cheese out to soften when you refrigerate the beets. Toast and peel the hazelnuts when convenient.
The next day, line a French paté pan, loaf pan or whatever comes close, with 2 layers of plastic wrap that generously overhang the edges of the pan. Spray lightly with Pam or brush with a thin coat of vegetable oil.
Beat together butter, cheeses, chives, rosemary, salt & pepper until well mixed and lightened. Remove the beets from the vinaigrette and as much as possible, drain on paper towels. (Mix the leftover yellow beet vinaigrette with the 1/3 vinaigrette you reserved the night before)
To assemble the terrine: Place ¼ of the cheese mixture on the bottom of the pan, patting some of it partway up the sides. Follow with a tight layer of red beets, followed by ¼ of the cheese mixture, then a layer of yellow beets, ½ the remaining cheese mix, another layer of red beets and finally, the rest of the cheese mixture. Carefully fold the overhanging plastic wrap over the top layer of cheese. Make sure it’s sealed tightly, then gently pat the bottom of the pan with your hand to push out any air-pockets. Weight the terrine by placing a like-sized loaf pan filled with cans, bricks, stones etc (be creative) on top, then chill overnight.
To serve, toss mesclun greens with the reserved marinade, lightly salt & pepper to taste and put a good handful on each plate. De-pan the terrine by pulling on the plastic wrap until the mixture slides out of the form. Carefully remove the plastic wrap and cut ¾ inch to 1 inch slices per serving. Place on top of greens, lay two criss-crossed chives over top and sprinkle, liberally with the hazelnuts.
FINALLY, A WARNING: This is a bit delicate but be aware that the morning following this meal your morning “deposits” may be black and your “night water” may appear to have blood in it. You are NOT passing blood, DO NOT PANIC! Red beets, when eaten in this quantity, can filter through your digestive system and give all the appearances of internal bleeding. You may, ahem . . . handle this as you like with guests but they SHOULD be warned. Besides, it always makes for scintillating dinner conversation! ("no, no, I NEVER put ground glass in my terrine, your Highness, it’s JUST the beets . . . why do you ask?" )
steve2-in-la
Well-known member
Whoops, sorry. REC: Vodka Vinaigrette
Vodka Vinaigrette
2 Tbsp minced SHALLOTS
1 tsp minced GARLIC
½ tsp SALT
3 turns FRESH GROUND PEPPER
¼ cup BALSAMIC VINEGAR
3 Tbsp VODKA*
1/3 cup OLIVE OIL
Prepare vinaigrette by combining all ingredients and mixing well.
*While not absolutely necessary, the vodka in this recipe gives the dressing a clean, sharp taste and makes the other flavors "pop"
Vodka Vinaigrette
2 Tbsp minced SHALLOTS
1 tsp minced GARLIC
½ tsp SALT
3 turns FRESH GROUND PEPPER
¼ cup BALSAMIC VINEGAR
3 Tbsp VODKA*
1/3 cup OLIVE OIL
Prepare vinaigrette by combining all ingredients and mixing well.
*While not absolutely necessary, the vodka in this recipe gives the dressing a clean, sharp taste and makes the other flavors "pop"
steve2-in-la
Well-known member
The beet colors bleed into the cheese so when plated, the slices look like stained glass. Tasty too!
Similar to my fave salad. BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Interesting how we get food combos in our heads and just do all we can with them.
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Active time: 30 min Start to finish: 2 1/2 hr
3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens) (I used all red)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil (I used hazelnut & grape seed oils 1:1)
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped (hazelnuts would work just as well)
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
Preheat oven to 425̊F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.
Makes 8 servings.
Gourmet December 2002
Interesting how we get food combos in our heads and just do all we can with them.
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Active time: 30 min Start to finish: 2 1/2 hr
3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens) (I used all red)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil (I used hazelnut & grape seed oils 1:1)
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped (hazelnuts would work just as well)
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
Preheat oven to 425̊F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.
Makes 8 servings.
Gourmet December 2002
Rec: Oven-Roasted Beet Soup w/ Watercress-Joanne Weir
This is delicous and I agree with Joanne Weir that roasting beets removes that earthy taste. I've changed the final paragraph from the original at her website (and in her cookbook where I first found it) because it didn't make sense. Anyhow, if you like beet soup this is a wonderful recipe.
Oven-Roasted Beet Soup with Watercress
“I love beets, but I don't think there is any vegetable that is more maligned. Beets don't deserve it! I think it comes from all those mothers in the 1950s who boiled beets and threw the flavor out with the water. After being boiled in water, the only flavor left in the beets is like the dirt they are grown in. Instead, my favorite way to cook them is to roast them in the oven, which accentuates their sweetness. Honestly, I promise you'll like them”--Joanne Weir.
2-1/2 pounds beets, greens removed and washed
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 large red onion, minced
5 cups chicken stock
1 bunch watercress, stems removed, chopped
1/2 cup crème fraîche
1 teaspoon lemon juice
Preheat the oven to 375°F.
Place the beets in a shallow baking pan and drizzle with the oil and 1 tablespoon water. Roll the beets to coat with the oil. Season with salt and pepper, cover with aluminum foil, and bake until the beets are tender and can be easily pierced with a fork, 60 to 80 minutes, depending on the size of the beets. When the beets are tender, remove from the oven and let cool. This can be done a day in advance.
In the meantime, pour the oil from the baking pan into a soup pot. Warm the oil over medium heat, add the onions, and cook, stirring occasionally, until soft, about 7 minutes.
When the beets are cool enough to handle, peel and chop them coarsely. Add them to the onions along with the chicken stock and 1 cup water. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Let cool for 10 minutes.
In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer into a clean soup pot. Season to taste with salt and pepper.
Reserve 1/4 cup of the watercress for a garnish. In the blender, puree half of the watercress with 1 tablespoon crème fraîche until very smooth. Add the remaining creme fraiche and pulse 2 to 3 times. Add lemon juice and season to taste with salt and pepper.
Serves 6 Wine Suggestion: Chardonnay
Source: weircooking.com
This is delicous and I agree with Joanne Weir that roasting beets removes that earthy taste. I've changed the final paragraph from the original at her website (and in her cookbook where I first found it) because it didn't make sense. Anyhow, if you like beet soup this is a wonderful recipe.
Oven-Roasted Beet Soup with Watercress
“I love beets, but I don't think there is any vegetable that is more maligned. Beets don't deserve it! I think it comes from all those mothers in the 1950s who boiled beets and threw the flavor out with the water. After being boiled in water, the only flavor left in the beets is like the dirt they are grown in. Instead, my favorite way to cook them is to roast them in the oven, which accentuates their sweetness. Honestly, I promise you'll like them”--Joanne Weir.
2-1/2 pounds beets, greens removed and washed
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 large red onion, minced
5 cups chicken stock
1 bunch watercress, stems removed, chopped
1/2 cup crème fraîche
1 teaspoon lemon juice
Preheat the oven to 375°F.
Place the beets in a shallow baking pan and drizzle with the oil and 1 tablespoon water. Roll the beets to coat with the oil. Season with salt and pepper, cover with aluminum foil, and bake until the beets are tender and can be easily pierced with a fork, 60 to 80 minutes, depending on the size of the beets. When the beets are tender, remove from the oven and let cool. This can be done a day in advance.
In the meantime, pour the oil from the baking pan into a soup pot. Warm the oil over medium heat, add the onions, and cook, stirring occasionally, until soft, about 7 minutes.
When the beets are cool enough to handle, peel and chop them coarsely. Add them to the onions along with the chicken stock and 1 cup water. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Let cool for 10 minutes.
In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer into a clean soup pot. Season to taste with salt and pepper.
Reserve 1/4 cup of the watercress for a garnish. In the blender, puree half of the watercress with 1 tablespoon crème fraîche until very smooth. Add the remaining creme fraiche and pulse 2 to 3 times. Add lemon juice and season to taste with salt and pepper.
Serves 6 Wine Suggestion: Chardonnay
Source: weircooking.com
carol-whidbey-is
Well-known member
I peel mine first before roasting to get the favor then
then drizzle with some bals, olive oil,salt pepper. Then top with blue cheese crumbles,toasted pecans or walnuts. YUM. Simple but very good
then drizzle with some bals, olive oil,salt pepper. Then top with blue cheese crumbles,toasted pecans or walnuts. YUM. Simple but very good
carol-whidbey-is
Well-known member
forgot to add I oil a bit before putting in the oven servered on spring greens