colleenmomof2
Well-known member
They're still hard after 50 minutes wrapped in foil at 400 degrees. I've never cooked beets before. Maybe they should be hard when poked with a fork.
Thank-you! Colleen
Thank-you! Colleen
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Help! How do I know if my roasted beets are done?
- Thread starter colleenmomof2
- Start date
colleenmomof2
Well-known member
"until a knife can easily slide through." I found it!
heather_in_sf
Well-known member
This is a delicious beet salad, from my CSA box: REC: Roasted Beets with Citrus Vinagrette
I have made this dozens of times, it's especially fun with golden or striped beets, because it's so pretty. I like the idea of using the beet greens too, and now they are a favorite to add to sautes with chard, kale, spinach...
Roasted Beets with Citrus Vinaigrette
1 bunch fresh beets with greens
3-6 garlic cloves, skins on
1/2 cup orange juice
3-6 1/4 inch sprigs rosemary
1/4 cup olive oil
1 tsp honey
1 tsp Balsamic vinegar
Salt and pepper to taste
Cut and remove greens from beets. Stir greens into boiling water for 20 seconds; drain. Pour cold water over greens to stop their cooking; drain and arrange on plates. Set aside.
Trim stems off beets. Wrap each beet in foil with 1-2 garlic cloves, a sprig of rosemary, a drizzle of olive oil and a sprinkling of salt; bake at 375 for about 45 minutes or until tender. When cool enough to handle, rub off beet skins; cut each beet into eight wedges, and set aside.
Peel the roasted garlic, crush slightly and add with orange juice into a saucepan. Bring to a boil, and cook 5 minutes, stirring constantly. Strain juice into a bowl, whisk in honey, olive oil and vinegar. Stir in beets; spoon on top of greens. Enjoy!
From Bay Area Organic Express
I have made this dozens of times, it's especially fun with golden or striped beets, because it's so pretty. I like the idea of using the beet greens too, and now they are a favorite to add to sautes with chard, kale, spinach...
Roasted Beets with Citrus Vinaigrette
1 bunch fresh beets with greens
3-6 garlic cloves, skins on
1/2 cup orange juice
3-6 1/4 inch sprigs rosemary
1/4 cup olive oil
1 tsp honey
1 tsp Balsamic vinegar
Salt and pepper to taste
Cut and remove greens from beets. Stir greens into boiling water for 20 seconds; drain. Pour cold water over greens to stop their cooking; drain and arrange on plates. Set aside.
Trim stems off beets. Wrap each beet in foil with 1-2 garlic cloves, a sprig of rosemary, a drizzle of olive oil and a sprinkling of salt; bake at 375 for about 45 minutes or until tender. When cool enough to handle, rub off beet skins; cut each beet into eight wedges, and set aside.
Peel the roasted garlic, crush slightly and add with orange juice into a saucepan. Bring to a boil, and cook 5 minutes, stirring constantly. Strain juice into a bowl, whisk in honey, olive oil and vinegar. Stir in beets; spoon on top of greens. Enjoy!
From Bay Area Organic Express
colleenmomof2
Well-known member
Thanks for all of the recipes! I have 2 more beets I plan to roast
with other winter veggie chunks and a bit of olive oil.
I'm looking forward to salads this weekend (and next)! I have beet chunks marinating in Curious1's recipe from Cooking Light - Balsamic Dressing, beet slices pickling in Joe's recipe from Alton Brown (waiting for 3 to 7 days), and a few plain slices left over to try with your other suggestions. Colleen
with other winter veggie chunks and a bit of olive oil.
I'm looking forward to salads this weekend (and next)! I have beet chunks marinating in Curious1's recipe from Cooking Light - Balsamic Dressing, beet slices pickling in Joe's recipe from Alton Brown (waiting for 3 to 7 days), and a few plain slices left over to try with your other suggestions. Colleen
and my favourite salad: REC: BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
This is sooooooooo pretty.
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 have used hazelnut & grape seed oils 1:1 when I was out of pistachio)
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
This is sooooooooo pretty.
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 have used hazelnut & grape seed oils 1:1 when I was out of pistachio)
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
heather_in_sf
Well-known member
If you are in a big hurry you can always steam them, but I would only use a metal steamer
because of their color. Roasting them gives a much better flavor, then you can peel with a spoon and a fork and never end up with pink fingers...
because of their color. Roasting them gives a much better flavor, then you can peel with a spoon and a fork and never end up with pink fingers...