Roasted beets

SaltySam · May 2013

I'm not a fan of beets by any stretch. My wife buys pickled beets for salads all the time, and I just can't stand them. A friend of mine told me to try roasting them, because it changes from an earthy flavor to something much sweeter and softer. I checked a couple recipes online, and decided to give it a shot.

I peeled one beet, and sliced it as thin as possible, about 1/4" to 1/8". I drizzled it with olive oil, and sprinkled salt and pepper over the top. I tossed it around to spread everything out evenly, and then put it on a single sheet of aluminum foil. I didn't wrap it up. I just wanted a barrier so as not to get bright red beet juice all over PS. I cooked it raised, indirect at 350 for about an hour. Once they came off the egg, I tossed it with romaine lettuce, gorgonzola and a little balsamic vinegar. The flavor of the thinner pieces was dynamite. I probably could have left them on a little longer, since the thicker pieces still had a little snap to them. I probably should have used a mandolin to get more even slices. My knife skills aren't the best.

I'll definitely try them again. I wanted to ping the forum, to see if anyone else has this. If so, what can I tweak to make it better next time? Hapster, photography tips will be welcomed as well.

fishlessman · May 2013

i dice them up and oil them , add salt, and cook them in a steel paella but at higher temps. i like the higher roasting temps with them. i also add some diced fennel, its an odd combination but works

Little Steven · May 2013

Try golden beets if you get the chance. Not as sweet but they don't have the aftertaste

gdenby · May 2013

The younger the beet, the nicer the taste. I prefer them about the size of a golf ball. The best I ever had were about the size of a large grape. If you can find them, golden beets are somewhat more pleasant, having a milder flavor and a thinner skin. I've also enjoyed the red and white Chioggias.

Fresh is important.

I just trim the tops, put them in a pan, top side down, drizzle w. oil and bake to 210 internal. I've tried baking them in a salt crust, which is supposed to give an extraordinary flavor, but I haven't been able to get the crust right. After a couple of attempts I put that technique aside.

Speaking of the best, my wife, who does not like beets as much as I do, had a dish at a fine restaurant. She took a bite of something, and then pushed another bite across the plate to me. "Taste that." So I ate the bite, and, yum, wonderful. "What was that?" "A beet I replied." "No, that can't be. I don't like beets, and I liked that." I suppose that is one of many reasons the Chef gets awards.

What kind of knife do you have? The combined edge bevels for most Euro knives is 44 degrees, Japanese have 30 or less. I have 2 J blades w. 15 degree edges. With some practice, most things can be cut very thin w. little effort.

SaltySam · May 2013

@gdenby I had a similar experience at a Mexican restaurant in Tucson called Cafe Poca Cosa. (My all-time favorite restaurant). The menu changes daily, but always consists of two beef dishes, two chicken dishes, and two vegetarian dishes...normally a tamale with one savory sauce and one sweet sauce. You can order a Poca Plate, which is a combination of one chicken, one beef and one veggie dish all chef's choice, absolutley no substitutions. The gamble is always worth it, though. My tamale ended up coming out with a bright purple beet puree over it. Initially I wasn't excited at all, but after the first taste I was blown away. It's always stuck with me as one of the best things I've ever eaten.

Thanks for the advice on beet selection. I'll look for the smaller ones next time. I don't know that i've ever seen a golden beet, though.

Roasted beets

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