Cook Beets in Foil, Not Water
Posted by Colin Coutts on Thursday, June 29th, 2006Tags for this Article: beet, cooking-tip, David Hawksworth, foil, roast, root, vegetable, West
There are a multitude of reasons why you may not like beets. Okay, I can’t personally think of any, but I can gaurantee you that if you’re not fond of them, then it’s not because you’re baking them in foil.
That’s right. Baking beets in foil preserves their firmness, because they don’t get waterlogged, and it adds an extra dimension of roasty flavour that’s impossible to deny.
Begin with good raw product. Don’t buy beets that are grey and partly shriveled and lost their tops months ago. Take some nice, fresh beets about 2″ in diameter, with the green tops still on, and trim off the greens and the pointy root end. Toss ’em in a foil package and season with ground pepper and a dash of kosher salt, and drizzle with extra virgin olive oil. Throw in a sprig of fresh thyme too, if you’ve got it handy. Seal the package (about five or six beets per), and bake right on the oven rack at 325 for an hour and a half or two. Don’t worry about the time too much – they’re not going to turn into mush on you. Take them out of the oven, let cool until you can handle them, then peel by rubbing off the skins with paper towel. The paper towel is supposed to keep the beet juice off of you, but I wind up making a mess of my hands anyway.
And now you’re ready to enjoy! Last night, I made ’em into a salad for Mark, Ben and the Andreas with watercress, candied walnuts, broiled goat cheese and celery – a dish inspired by one of David Hawksworth’s at West Restaurant. But do what you will. Just remember to cook those beets in foil, not water.
Posted on June 12th, 2009
Laren says:
Greetings,
Last night I modified your directions for cooking whole beets. I cut them in slices.. only because I had just bought these beauties and I was so hungry. They turned out great. In fact, I ate most of them before I got any on my plate.
Bookmarked you site, as I will surely return for more. Thanks for all you do,
Laren
Posted on September 15th, 2010
k2 says:
Sick post! I totally enjoyed reading it. I will definitely come back to this website.
Posted on October 7th, 2010
Joseph says:
Can you put them in bottle with pickle jucie after?
Posted on April 22nd, 2012
Laurie Norton says:
This sounds awesome!!
I will be trying this out today!
Thanks for sharing your tips!!!
Posted on April 20th, 2013
Willia Doerfler says:
The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption…
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Posted on August 14th, 2013
Daron Skiff says:
Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food of the American South. It is also common in Australia and New Zealand for pickled beetroot to be served on a hamburger.`.,:
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