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Old 11-15-2009, 08:42 PM   #1
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ISO Best way to cook beets. Honestly!

I am obviously thinking too hard here, but I am curious: there are a dozen different ways to cook beets - some say cut the tops off, some say leave them on; some say peel, some say don't; some say bake for 2 hours at 375, or 45 minutes at 425; some say leave an inch of water in the pan and cover with foil while cooking in oven, some say steam, others boil... Is there any good reasoning or superior results for any of the afore-mentioned methods? Or is this like ten thousand ways to make pancakes?

Thanking you in advance for the enlightenment - I am earnestly trying to get a much-needed vacation very, very SOON...

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Old 11-15-2009, 09:50 PM   #2
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I give them a quick "haircut, skin 'em" and simmer [195f.] them in sugar, vinegar, and water until done. Serve on a bed of spinach with a small nest of shredded, marinated carrots in the middle...sprinkle with crispy bacon chiffonade.
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Old 11-16-2009, 06:44 AM   #3
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I roast them wrapped in foil. 350 for 1hr (depending on size) when a knife easily goes in they are done. top and peel them, slice and serve with a gentle sprinkle of dill weed and fresh orange juice for a wonderful fresh flavor.
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Old 11-16-2009, 08:06 AM   #4
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I like them better roasted, or sliced and fried like potato chips, or pickled.
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Old 11-16-2009, 11:34 AM   #5
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I also roast them with the root and 1" of top still on so they don't bleed; then peel, slice and enjoy. Pickled beets are especially good especially if you don't like the normal earthy taste of beets.
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Old 11-16-2009, 01:46 PM   #6
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I don't know, to me they always taste the same. No matter how I prepare them, yuk.
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Old 11-16-2009, 02:32 PM   #7
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You can give all your beets to me then. I even love them raw sliced in to salads.
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Old 11-16-2009, 07:14 PM   #8
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actually raw they are not so bad. I do eat them, don't take me wrong, russian without the beets - impossible.
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Old 11-24-2009, 08:45 AM   #9
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Make a Beet Salad

  • 12 bunches beets, tops removed
  • 1/2 cup olive oil, divided
  • 1 naval orange (zest orange, cut the orange pith into sections.
  • 1/2 cup toasted walnuts
  • salt and pepper to taste
  • 1/2 cup crumbled feta

  1. Preheat oven to 400F. Place the beets whole in a square roasting pan and drizzle with half of the olive oil. Coat each beet evenly. (give the pan a little shake to help coat) Cover with foil and roast about an hour or until a fork penetrates the beets easily.
  2. Cool beets. Remove the skin by rubbing the beets with a paper towel.
  3. Cut the beets into sections. Add the orange zest (all of it)walnuts, remaining olive oil, salt and pepper. Toss gently. Place in a serving dish and top with feta and orange sections
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Old 11-25-2009, 02:31 AM   #10
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I love beets - but what do you do to stop your fingers from turning purple when you peel them? (don't say "wear gloves". I just can't get used to them.)
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