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Old 01-02-2019, 04:08 PM   #11
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Funny that you say to cut off the tops before boiling the beets BT. Danish recipes all say to leave an inch or so of top and make sure not to cut off the "tail" until after they are boiled. That way you don't lose as much nutrients to the water.
This is true and something I learned on my own. When I first boiled purple beets, I cut the whole tail off up to the bum of the beet and I was shocked at how much of the natural juices leaked into the water.

If the tail is exceptionally long, I'll cut a portion of it off, but no the whole thing.
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Old 01-02-2019, 08:29 PM   #12
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Old 01-02-2019, 09:16 PM   #13
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This is true and something I learned on my own. When I first boiled purple beets, I cut the whole tail off up to the bum of the beet and I was shocked at how much of the natural juices leaked into the water.

If the tail is exceptionally long, I'll cut a portion of it off, but no the whole thing.

Same here, Linda. The water was purple and that's no bueno - that's why I started roasting them in tin foil, or at least on a tin foil lined baking sheet. They still turn my fingers a pretty color when slicing them up , but at least most of the flavor stays in the beets.
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Old 01-02-2019, 09:53 PM   #14
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Same here, Linda. The water was purple and that's no bueno - that's why I started roasting them in tin foil, or at least on a tin foil lined baking sheet. They still turn my fingers a pretty color when slicing them up , but at least most of the flavor stays in the beets.
Thanks for the tip. I may have to try that sometime.

Roasting them doesn't dry them out, does it?
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Old 01-02-2019, 10:06 PM   #15
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Thanks for the tip. I may have to try that sometime.

Roasting them doesn't dry them out, does it?

No, not if they're wrapped in tin foil. I sometimes coat them in olive oil before wrapping them up.
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Old 01-02-2019, 10:20 PM   #16
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No, not if they're wrapped in tin foil. I sometimes coat them in olive oil before wrapping them up.
Perfect, thank you. I'll try that next time. Which reminds me, I need to add fresh beets to my store list. Just wish the golden beets were as available as the purple ones. But I love both, so it's all good.
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Old 01-03-2019, 12:07 AM   #17
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I have never wrapped them in foil. Just boiled and rub skin off. Salt shaker in hand and munch on them. I think I am missing a great new experience. Right time of the year to put the oven on.

As a kid I hated beets. Oh how our taste buds have changed over the years.
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Old 01-03-2019, 01:39 PM   #18
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Here's a thought. Lactic acid fermented beets. I have had them in a Greek resto. They are much "softer tasting" than regular pickled beets. I'm going to try this. I found this link: https://www.makesauerkraut.com/fermented-beets/
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Old 01-03-2019, 04:30 PM   #19
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Here's a thought. Lactic acid fermented beets. I have had them in a Greek resto. They are much "softer tasting" than regular pickled beets. I'm going to try this. I found this link: https://www.makesauerkraut.com/fermented-beets/
Nice page. Some very interesting reading.
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Old 01-04-2019, 12:44 AM   #20
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Every time I read sink full of beets, I hear Fistful of Steel:

https://youtu.be/jg8zR91tgSE

Just change out steel for beets. Seems appropriate.

I love skiing, or lifting, or skating to this tune. I 'm becoming an old man really fast, though. I hope for now I can still bring it (when absolutely necessary. Otherwise, leave me alone)
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