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.
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?
No, not if they're wrapped in tin foil. I sometimes coat them in olive oil before wrapping them up.
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/