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Old 01-28-2007, 12:37 PM   #1
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Need roasted beetroot ideas

Hi everyone, has anyone roasted fresh beetroots. Do I just drizzle with olive oil or is there a more delicious recipe to try.



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Old 01-28-2007, 01:13 PM   #2
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Beets are one of my favorite veggies and once you roast them you'll never make them any other way again. I had these a couple nights ago. I buy the small beets, take off the tops but leave at least one inch of stem and one inch of "tail" attached. This keeps the beets from bleeding their juice out. Scrub them thoroughly then wrap in aluminum foil. Put them in the oven for about 1 hr at 400 degrees and check for tenderness. Cook longer if necessary. Cool for a few minutes and the peels will slip off easily. Slice then butter and salt them. AWESOME!!! You can put a lot of stuff on beets but I don't like to mask the wonderful roasted flavor.

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Old 01-28-2007, 01:54 PM   #3
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Love love love roasted beets!!!
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Old 01-28-2007, 02:45 PM   #4
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I usually just peel and cut into chunks then roast in olive oil, with some rosemary, if I have it about, and garlic (which I always have!)

Roasted beetroots are great in soup too, so if like me you get a massive bunch from the farmers market, you can roast the lot and make any leftovers into delicious soup!!!
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Old 01-28-2007, 03:32 PM   #5
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I too LOVE beets.
I like roasting beets to use in my borscht.
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Old 01-28-2007, 06:20 PM   #6
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Add some honey and orange zest to the mix.
How can we sleep while our beds are burning???
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Old 01-28-2007, 06:21 PM   #7
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I roast mine with their skins on. I just drizzle them with olive oil and sprinkle some sea salt on them. I roast at 450 degrees until the skins get crunchy and the beet just pops right out.

mmmmm getting hungry for them now ~

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Old 01-28-2007, 06:22 PM   #8
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I roast in foil, then skin them, quarter them, squeeze fresh orange juice and zest over them and fresh dill! wow! serve with sour cream if you like.
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Old 01-28-2007, 08:01 PM   #9
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As Kyles points out/implies--if you are going to "roast" them, then they must be peeled. If you leave them in their "skins" or wrap them in foil, then you reallymight as well just boil them--they are being cooked within their skin and when you peel them, whatever you have done is gone.
Peel, then roast. The difference is A-mazing!! They caramelize, reduce in size, concentrate. The bleeding from peeling raw is minimal to none--maybe even less than peeling after cooking, since they are soft and juicy at that time.
HONEST!!! Enjoy.
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Old 01-29-2007, 02:14 AM   #10
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As others have mentioned, peel, cut into pieces, and roast them. I then add chopped garlic, vinegar and EVOO. Yum!

The proof of the pudding is in the eating!
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