Roasted beet question

D.Currie said:

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

Girls just wanna have fun...😉

Variety is the spice of life.

Spiced Beets

6 md Sized beets, peeled and quartered
1 c Chicken stock or low sodium chicken broth
1/4 c Cider vinegar
3 Whole cloves
8 Whole coriander seeds
8 Whole black peppercorns
1/4 ts Ground allspice
1 Whole garlic clove
1 ts Sugar
1 tb Butter or margarine

Serve this popular beet dish warm, cold, or at room temperature. If you
serve it chilled, don't use the optional butter.

In medium enameled or stainless steel saucepan, bring the beets, stock,
vinegar, cloves, coriander seeds, peppercorns, allspice, garlic and
sugar to a boil over moderate heat. Lower the heat and simmer, covered,
for 35 minutes or until the beets are just tender. With a slotted
spoon, transfer the beets to a serving dish. Boil the remaining liquid
for 5 minutes or until reduced to 1/4 cup. Stir in butter if desired
and pour the liquid over the beets.
---

Sheldon

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

Quoted message said:

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?

> 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

What temperature, serene?
Thanks,
Dee Dee

Serene said:

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

The reason I leave them whole is that it's FUN to slip the skins off
after they're roasted....be tthat doesn't work as well if they're
quartered!! But granted, quartered would makethem cook faster. If I'd
had my head screwed on right, I probably could have taken my rock-solid
beets, cut them int smaller pieces when I found they weren't cooking,
and MADE them get soft! Ha, take that beets!

Dee Randall said:

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

[roasted beets]

Quoted message said:

Quoted message said:

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

serene

What temperature, serene?

400F, unless I'm baking something else in the oven, and then I leave
it where it needs to be for the something else, and adjust my timing
expectations accordingly. Things like beets and whole eggplants take
about an hour (I do the eggplants for baba ganouj). Other veggies
less time.

serene

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

Quoted message said:

D.Currie said:

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

Girls just wanna have fun...😉

Variety is the spice of life.

Spiced Beets

<snip recipe>

Sounds good!