Question re: roasting golden beets

C

cheezz

Well-known member
I grow these beautiful yellow beets and they look so lovely BEFORE cooking. After cooking, they are dull and greyish. How do they do it in the restaurant?? I leave them whole or sliced and bake in a foil packet with olive oil. I have even tried doing them in a glass dish, covered tightly with foil.

 
Hmmm. I haven't done this in a long time but I know I roasted them in foil. Both colours. Well

I know there are several colours, but red and yellow, separately. I wonder if I put some vinegar in with the yellow ones. They were yellow and pretty and stood out against the red ones.

You don't peel them first do you?

----

OK, I looked into my little notes. I do nothing special. Sorry.

 
If you are roasting them, don't cover them--that is just "cooking"

or steaming them and they don't get the caramelization that is so good on the surfaces. I chunk or dice them.
Be sure to peel before roasting. Toss in a bit of oil, S*P and roast at 400*

 
This is a Shirley Corriher--scientist/cook--question. She adds vinegar to strawberries to

keep their color...I wonder if this is the same chemical reaction going on?

I roast with peel ON, nipping off the end so they don't blow up in the oven. They always stay a lovely color. Not as flavorful as plain old red ones, but pretty in a blend.

 
Try peeling first--the get a little caramelization on the surface

that you don't remove when you peel them--it's on the beet, and not the skin. And they really don't bleed all that much.

 
I don't peel them, put them in a foil packet with a clover or two of unpeeled garlic, olive oil

and seal well, on a baking sheet and roast at 400 until they are tender. Then I use a spoon and a fork and peel them while they are still warm, but it doesn't matter really. I use this for all beets and they don't turn odd colors. The greens are delicious as well! I use the garlic and some oj and a little honey and make a dressing with olive oil and toss the greens, then add sliced beets over the top. So delicious! A chef I know always boils his beets, peeled, but I like the roasting message and peeling them post cooking with the spoon, it's so simple.

 
I always peel the red beets first, with a vegie peeler. I like to keep all the roasty goodness with

the beets and not peel it away after the roasting. just a personal preference. I usually slurp in some balsamic with the olive oil and salt/pepper. I have some in the fridge right now that we're finishing. We just prefer the flavor of the deep red beets to the golden ones.

 
I've been doing beets this way for yrs--REC: Roast Beet Puree...

Roast Beet Puree

4 medium beets, with greens, stems
trimmed (reserve greens)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon fennel seed
1/4 teaspoon ground coriander
1/4 teaspoon dried rosemary
4 bay leaves
10 peppercorns
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, cut
into pieces
salt

Directions:

1. Preheat oven to 450 degrees. Place beets in roasting pan; sprinkle with next 7 ing., drizzle with olive oil and stir to coat. Bake uncovered, until tender when peirced with fork, about 1 hr. When cool enough to handle, slip off skins.

2. Quarter beets and transfer to processor. Process until coarsely chopped. Transfer to small saucepan and stir over med. heat until heated through. Add butter and stir until glossy. Season to taste with salt; serve immediately.

 
That's exactly how I cook and dress mine, Ang...but they turn grayish

I guess I just need to keep the peels on and roast that way if I want to preserve the color.

 
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