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Old 09-23-2006, 05:51 PM   #11
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I guess this will be an "agree to disagree" subject Gretchen.

I always roast my beets first & then peel, & they're not only easy as pie to peel, but are always sweet as sugar with that nice "roasted" taste. Definitely don't feel it's necessary to "always" peel your beets first. Just a matter of opinion only.
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Old 09-23-2006, 06:19 PM   #12
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Up until last year, I would have rather gone out in the garden and eaten worms than have beets, especially pickled beets. Then my neighbor gave us some pickled beets in exchange for some home canned tuna. Most things I dislike I try every few years...I sat there and ate a whole pint of his pickled beets. I gave the recipe to friends that didn't like pickled beets and now they like them too, but only this recipe.
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Old 09-23-2006, 07:28 PM   #13
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Quote:
Originally Posted by Chef_Jen
Yup I love beetroot on me burger.. and on my turkey sandwiches

Oh and Cheese and beetroot is a very northern english thing! mmmm
Hmmmph!

Allow me to correct you there, young lady....

I'm from Kent, and we ALWAYS had cheese and beetroot sandwiches late at night!!
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Old 09-23-2006, 07:39 PM   #14
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By the way - I do my beetroot three ways.

1) boiled in their skins, peeled, splashed with a mix of olive oil, wine vinegar, a little sugar, horseradish or mustard if available, salt and black pepper.Leave in the fridge to develop flavour.

2) " Arab" pickles: peel and slice equal quantities of baby beetroot and turnips. Make a brine/vinegar solution with 500 ml water, 500 ml wine vinegar, 3 tbsps sea salt. Bring to the boil then turn off.
Place a few celery leaves, a little coriander seed, mustard seed and black peppercorns in the bottom of a wide-necked jar. Add a layer of beetroot. Now add a layer of turnips. Continue like this, adding a few spices every now and then, until the jar is almost full. Pour the salt/vinegar solution over the top and seal.

3) Pickled Beetroot. We used to do this with malt vinegar which, unfortunately, is unavailable here in Venezuela. I use a 60-40 mix of wine / white vinegar. dissolve 1 tsp of sugar into the vinegar, add peppercorns and a few slices of onion to the Beetroot layers. YUM! with Cheddar cheese..
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Old 09-24-2006, 08:40 AM   #15
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Quote:
Originally Posted by Gretchen
When roasting, always peel first and then roast. Otherwise, all you are doing is "cooking" them--no caramelization of the sugars which is what roasting enhances.
Absolutely right, Gretchen. I just made roasted beets last night. It's a favourite around here, especially for people who had sworn against beets for the remainder of their lifetimes. After I peel them, I cut them into wedges, toss them with olive oil, orange zest, a spoonful of honey and S&P. The flavours burst right off the pan.

Don't you love the pink fingers, too?
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Old 09-24-2006, 12:21 PM   #16
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Quote:
Originally Posted by mudbug
Re: the burgers - must be an Oz/UK sort of taste. But I'm not a fan of beets, unless it's this:

Ozzie Beetroot Chocolate Cake

Ingredients:
2 cups beets blended to a smooth consistency
1 1/2 tsp baking soda
2 cups sugar
1 1/2 cups oil (olive or vegetable)
4 eggs
1/2 cup cocoa
2 tsp vanilla
2 tsp salt
2 1/2 cups all purpose flour


Directions:
Mix together sugar,oil and eggs. Sift flour,soda,salt and cocoa. Add alternately with blended beetroot and vanilla. Place in greased prepared tin (large tin) Bake at 325 F for 45 to 60 mins
hi mudbug
hv a small doubt. beets to be cooked prior to blending ??
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Old 09-24-2006, 01:35 PM   #17
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jyothi, I use canned beets. If you wanted to use fresh ones, I'm sure they would need cooking first.
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Old 09-24-2006, 02:54 PM   #18
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I've used grated raw beetroot in the chocolate cake, just like you would carrot in a carrot cake, and its fine.

I always roast my beets with skins, but I eat the skins! I also eat the skin on roast pumpkin. I guess I'm just strange, but that wouldn't be news to y'all!
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Old 09-24-2006, 02:56 PM   #19
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hadn't thought of grating them, kyles. Of course that would work.
I'll stick with the canned for now. however.
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Old 09-24-2006, 03:02 PM   #20
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You're not strange at all Kyles - I often don't bother to peel off the skins of the cooked young beets I grow myself.

However, I do peel beets I purchase, because I don't know how they've been handled & grown.
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