Roasted beet question

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was making an awesome dinner last night, but my beets never got
roasted! What happened?

I poked a few holes in em and wrapped each on individually in foil.

I placed them in a 425 degree oven for an hour. They were still rock
hard. I turned it up to 450 for another 25 minutes. They were somewhat
soft, but defnitely not like the nice soft sweet beets I';ve done
before!

What happened to my beets?

Yes, my oven temp maintains correctly. I checked. Usually roasted beets
take me 45 minuts, and hour for large ones.

Here's how I roast beets:
About 400ºF, put them in a ceramic dish, add a little water (maybe 1/4 cup
for 3 beets), and cover them with aluminum foil. At the end of the cooking,
the water will be gone.
I buy medium sized (usually not very small ones) and I give them 1 hr. to 1
hr. 15min.
Uncover and test them about 50 minutes.

Then remove from the oven but keep covered. THIRTY MINUTES later put each
beet in a paper towel and rub the skin off.

Dee Dee

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was making an awesome dinner last night, but my beets never got
roasted! What happened?

I poked a few holes in em and wrapped each on individually in foil.

I placed them in a 425 degree oven for an hour. They were still rock
hard. I turned it up to 450 for another 25 minutes. They were somewhat
soft, but defnitely not like the nice soft sweet beets I';ve done
before!

What happened to my beets?

Yes, my oven temp maintains correctly. I checked. Usually roasted beets
take me 45 minuts, and hour for large ones.

Our good friend Alton Brown just did an entire show on beets. He roasted
some, unfortunately I don't remember all of the details, but there was some
warning about piercing, and they should be rubbed with evoo or some such.

Maybe they have posted at FN web site.

Larry T

Jude said:

Yes, my oven temp maintains correctly. I checked. Usually roasted beets
take me 45 minuts, and hour for large ones.

I usually quarter them, and I never wrap them in anything, and they
take about as long as you're saying here, so maybe it was leaving them
whole and wrapping them?

serene

Dee Randall said:

Here's how I roast beets:
About 400ºF, put them in a ceramic dish, add a little water (maybe 1/4 cup
for 3 beets), and cover them with aluminum foil.

That sounds like steaming to me, not roasting.

serene

Jude said:

I was making an awesome dinner last night, but my beets never got
roasted! What happened?

I poked a few holes in em and wrapped each on individually in foil.

I placed them in a 425 degree oven for an hour. They were still rock
hard. I turned it up to 450 for another 25 minutes. They were somewhat
soft, but defnitely not like the nice soft sweet beets I';ve done
before!

What happened to my beets?

It's a mystery to me. I usually do as you do, with fewer holes poked
and at 400°F, and they come out fine. Guess you got some petrified
beets. The next batch will probably work fine. -aem

aem said:

It's a mystery to me. I usually do as you do, with fewer holes poked
and at 400°F, and they come out fine. Guess you got some petrified
beets. The next batch will probably work fine. -aem

LOL...now there's a good answer! This method has always worked for me
before, I'm not new to beet-roasting. Maybe they were just old or
something. But the greens were nice and fresh looking, so they couldn't
have been too old!

"Serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Here's how I roast beets:
About 400ºF, put them in a ceramic dish, add a little water (maybe 1/4 cup
for 3 beets), and cover them with aluminum foil.

That sounds like steaming to me, not roasting.

serene

I guess you're right.
Dee Dee

Serene said:

Dee Randall said:

Here's how I roast beets:
About 400ºF, put them in a ceramic dish, add a little water (maybe 1/4cup
for 3 beets), and cover them with aluminum foil.

That sounds like steaming to me, not roasting.

Steaming it is, definitely

Leave about 1" of stem intact, scrub beets well but do not puncture
skin (the whole idea of roasting beets is not to lose any natural
juices). Place one layer deep in foil lined roasting pan and coat each
beet lightly with vegetable oil and sprinkle with a bit of salt. Roast
beets *uncovered* at 375ºF for about 1 1/2 hours depending on size.
When fork pierces easily beets are ready, do not over cook. Allow to
cool about 15 minutes and then with paper towel rub off skin. I prefer
roasted beets chilled in salads. Don't forget to eat the beet tops,
better than spinach.

My beets seeds are already sown, anticipating 200-300 pounds of beets
this season

Sheldon

On Thu 11 May 2006 09:45:43a, Thus Spake Zarathustra, or was it Serene?

Quoted message said:

Dee Randall said:

Here's how I roast beets:
About 400ºF, put them in a ceramic dish, add a little water (maybe 1/4 cup
for 3 beets), and cover them with aluminum foil.

That sounds like steaming to me, not roasting.

serene

I've found that total dry roasting doesn't work very well for beets. I do
them similar to Dee Dee.

--
Wayne Boatwright @¿@¬
_____________________

Sheldon said:

Serene said:

Dee Randall said:

Here's how I roast beets:
About 400ºF, put them in a ceramic dish, add a little water (maybe 1/4 cup
for 3 beets), and cover them with aluminum foil.

That sounds like steaming to me, not roasting.

Steaming it is, definitely

Thats' the same thing I was thinking. But. no worries. Bet they still
taste good.

Quoted message said:

Leave about 1" of stem intact, scrub beets well but do not puncture
skin (the whole idea of roasting beets is not to lose any natural
juices).

That's whay Ive always heard to wrap them in foil. It keeps the juices
in, as well as intensifying the heat.

Guess I got a dud batch. (of course, barb would say they're ALL dud
batches...)

Jude wrote:
:: I was making an awesome dinner last night, but my beets never got
:: roasted! What happened?
::
:: I poked a few holes in em and wrapped each on individually in foil.
::
:: I placed them in a 425 degree oven for an hour. They were still
rock
:: hard. I turned it up to 450 for another 25 minutes. They were
somewhat
:: soft, but defnitely not like the nice soft sweet beets I';ve done
:: before!
::
:: What happened to my beets?
::
:: Yes, my oven temp maintains correctly. I checked. Usually roasted
beets
:: take me 45 minuts, and hour for large ones.

Where's Barb, the Beet Queen when we need her?
;-) <eg>

BOB

--
Raw Meat Should NOT Have An Ingredients List

Jude said:

Sheldon said:

Serene said:

"Dee Randall" wrote:

>Here's how I roast beets:
>About 400ºF, put them in a ceramic dish, add a little water (maybe1/4 cup
>for 3 beets), and cover them with aluminum foil.

That sounds like steaming to me, not roasting.

Steaming it is, definitely

Thats' the same thing I was thinking. But. no worries. Bet they still
taste good.

Quoted message said:

Leave about 1" of stem intact, scrub beets well but do not puncture
skin (the whole idea of roasting beets is not to lose any natural
juices).

That's whay Ive always heard to wrap them in foil. It keeps the juices
in

Actually that keeps the juices inside the foil, not inside the beets...
wrapped tightly in foil the beets are boiled, not roasted

Quoted message said:

as well as intensifying the heat.

Intensifying... geeze... what, foil takes control of your oven
thermostat? You must really wear one of those foil brain wave caps,
makes you delusional.

Vegetables sealed in foil are no different from vegetables inside a
tightly sealed pot... cooked in an oven, regardless how high the oven
temperature, the vegetables will effectively not be subjected to
temperature above 212ºF (not going to argue elevations, and very few
live below sea level). To roast any vegetables do not wrap in foil,
then the vegetable's water content will become diminished by
evaporation which intensifies their flavor, precisely the same as
though through reduction. Oiling beets will keep their skins pliable
during roasting, whereby their skins are more easily removed...
otherwise oiling beet skins is unnecessary.

Naturally even those with the lowest of IQs should be able to
comprehend that to ensure even cooking beets should all be
approximately of equal size.

Today's cooking lesson is over. BAM!

Sheldon

Quoted message said:

To roast any vegetables do not wrap in foil,
then the vegetable's water content will become diminished by
evaporation which intensifies their flavor, precisely the same as
though through reduction.

That's right. Roasting vegetables means DO NOT COVER until they're
browned and as soft as you like.

Jude said:

I was making an awesome dinner last night, but my beets never got
roasted! What happened?

I poked a few holes in em and wrapped each on individually in foil.

I placed them in a 425 degree oven for an hour. They were still rock
hard. I turned it up to 450 for another 25 minutes. They were somewhat
soft, but defnitely not like the nice soft sweet beets I';ve done
before!

What happened to my beets?

Yes, my oven temp maintains correctly. I checked. Usually roasted beets
take me 45 minuts, and hour for large ones.

maybe you got satanic beets?

I don't know, but I never use foil, I just scrub them and throw them right on
the rack in the oven for about 45 minutes to an hour depending on how
forgetful I am that day.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Jude said:

aem wrote:

Quoted message said:

Quoted message said:

It's a mystery to me. I usually do as you do, with fewer holes poked
and at 400°F, and they come out fine. Guess you got some petrified
beets. The next batch will probably work fine. -aem

Quoted message said:

LOL...now there's a good answer! This method has always worked for me
before, I'm not new to beet-roasting. Maybe they were just old or
something. But the greens were nice and fresh looking, so they couldn't
have been too old!

I agree that the batch of beets is to blame for the variation
in cooking time.

I find roasting whole beets superior to other cooking methods.
A roasted beet, chilled in the refrigerator then sliced and
used in a salad, is for me superior to any other beet. Unfortunately
it's hard to time them, and hard to select good beets from
so-so beets just from looking at them.

Steve

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jude said:

aem wrote:

Quoted message said:

Quoted message said:

It's a mystery to me. I usually do as you do, with fewer holes poked
and at 400°F, and they come out fine. Guess you got some petrified
beets. The next batch will probably work fine. -aem

Quoted message said:

LOL...now there's a good answer! This method has always worked for me
before, I'm not new to beet-roasting. Maybe they were just old or
something. But the greens were nice and fresh looking, so they couldn't
have been too old!

I agree that the batch of beets is to blame for the variation
in cooking time.

I find roasting whole beets superior to other cooking methods.
A roasted beet, chilled in the refrigerator then sliced and
used in a salad, is for me superior to any other beet. Unfortunately
it's hard to time them, and hard to select good beets from
so-so beets just from looking at them.

I love beets, but usually boil or steam them. I'll have to try roasting them
next time. What I don't get is why bunches of beets are so often mixed
sizes. Do they imagine anyone really wants 2 small beets, 2 medium, and one
big gnarly one?

Donna

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Thu 11 May 2006 09:45:43a, Thus Spake Zarathustra, or was it Serene?

Quoted message said:

Dee Randall said:

Here's how I roast beets:
About 400ºF, put them in a ceramic dish, add a little water (maybe 1/4 cup
for 3 beets), and cover them with aluminum foil.

That sounds like steaming to me, not roasting.

I've found that total dry roasting doesn't work very well for beets. I do
them similar to Dee Dee.

I wonder if it has to do with the climate. I dry roast them, with
some holes poked in them, and it doesn't take that long. I oil them a
little and put them straight on the rack.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Thu 11 May 2006 09:23:28p, Thus Spake Zarathustra, or was it Ranee
Mueller?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Thu 11 May 2006 09:45:43a, Thus Spake Zarathustra, or was it Serene?

Quoted message said:

On Thu, 11 May 2006 12:26:16 -0400, "Dee Randall"
<[email hidden]> wrote:

>Here's how I roast beets:
>About 400ºF, put them in a ceramic dish, add a little water (maybe
>1/4 cup for 3 beets), and cover them with aluminum foil.

That sounds like steaming to me, not roasting.

I've found that total dry roasting doesn't work very well for beets. I
do them similar to Dee Dee.

I wonder if it has to do with the climate. I dry roast them, with
some holes poked in them, and it doesn't take that long. I oil them a
little and put them straight on the rack.

Oh, I didn't mean that they didn't get done. They do, but they're too dry
for my taste. However, you may still be right. Humidity in AZ is rarely
over 10%.

--
Wayne Boatwright @¿@¬
_____________________

Ranee Mueller said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Thu 11 May 2006 09:45:43a, Thus Spake Zarathustra, or was it Serene?

Quoted message said:

On Thu, 11 May 2006 12:26:16 -0400, "Dee Randall"
<[email hidden]> wrote:

>Here's how I roast beets:
>About 400ºF, put them in a ceramic dish, add a little water (maybe 1/4 cup
>for 3 beets), and cover them with aluminum foil.

That sounds like steaming to me, not roasting.

I've found that total dry roasting doesn't work very well for beets. I do
them similar to Dee Dee.

I wonder if it has to do with the climate. I dry roast them, with
some holes poked in them, and it doesn't take that long. I oil them a
little and put them straight on the rack.

I quarter them, toss them with a little oil and salt, and roast them
on a baking sheet.

serene