Dumb question to the cooks: Beets!

[puzzlegal]

The problem with beets bleeding color isn’t that they turn white, it’s that everything near them turns red.

@teela_brown

…And yes, roasting them, whether they are red or golden, is the best way of cooking them, IMO. They develop a nice deep roasty flavor. Then you can peel and slice them and drizzle olive oil (the heart patient’s best friend) all over them, along with a little lemon juice or vinegar and some chopped basil.

Yum, roasted beets.

Yup. I cut off the tops, and the bottoms, and put them on one of those disposable foil pans that pie crusts come on. And I throw it in the oven until they are done, which takes a long time. (I just throw them in with whatever else is cooking, they aren’t really picky about the temperature.

When they are done, I peel off the skins with my fingers, cut them into chunks, and serve. With or without a little butter or olive oil, and a drizzle of lemon juice. I think they are delicious.

Then I throw the disposable pan in the dishwasher. If it looks okay when it comes out, I put it back on the shelf. Otherwise, I toss it.

@nearwildheaven

Are you telling me that you threw away the beet tops? They’re excellent as cooked greens, or in salads, and they don’t turn your poop red the way beetroots do.

How about pickled beets?

Beets are closely related to chard, and the stems and greens are nice if you cook them. Like chard.

[silenus]

Can’t generally stand beets myself, but when the wife makes them as part of a roasted roots medley they aren’t bad. As others have mentioned, save the tops for boiled greens (served with hot pepper vinegar). Roast with olive oil and your choice of spices - we find that Penzeys has a wide selection of blends that are all salt-free but still tasty.

Maybe making them part of the veggies rather than all of the veggies will help both of you deal with the request with a minimum of friction.

[pulykamell]

@puzzlegal

Beets are closely related to chard, and the stems and greens are nice if you cook them. Like chard.

Indeed. Beet(root) and chard are just different cultivars of Beta vulgaris subsp. vulgaris. Beet(root) was cultivated for its root, of course; chard for its leaves.

[Ukulele_Ike]

Beets would only taste like dirt if you didn’t PEEL THEM.

Scrub your beets, wrap them in foil, and put them in a 400 degree oven for an hour or so, depending on the size (small beets are better). Chiogga and gold beets are great, but there’s nothing wrong with red beets.

Cool and scrape off the skin. Slice and serve as a salad with minced onion and vinaigrette. Or pickle them, which is the best way to eat them in the summer. As said before, not too salty. I use Arthur Schwartz’s recipe from Jewish Home Cooking.. Will type out on request.

[VOW]

The beets in the can, which have been peeled, sliced, diced, cut into wedges, left whole and all processed…taste like dirt.

And liver tastes like a rusty nail.

Cilantro should be banned, because it tastes like perfume. Cheap, nasty-smelling perfume.

According to my taste buds.
~VOW

[aruvqan]

@Paintcharge

Try to get some of the marbled ones. Ummm, can’t remember the name…Googles…Chioggia. They’re less “beet-y” and kind of sweet. I like to grill them, but roasting with some olive oil, salt&pepper would probably be good.

I’ve never heard of red beets getting anywhere close to white while boiling.

Got to find some and try them, I like regular beets but am always open to new veggies to try.

@VOW

Mr VOW is a “purist.” A better word would be “hardhead.” He doesn’t want anything on his veggies but butter. LOTS of butter. Of course, that ain’t happening these days.

If I tried to serve him golden beets or candy cane beets, he’d get a look on his face like he had something nasty-tasting in his mouth, and he’d say, “Why do you want to mess with them?”

I, personally, would like to try golden beets or candy cane beets, to see if maybe they DON’T taste like dirt!

I’ll probably roast them.
~VOW

Unsalted butter … =) I like butter and apple cider vinegar on lots of different veggies. Especially if they are roasted instead of boiled.

@QuickSilver

You’re doing nothing wrong. They don’t “bleed out”. Roast the damn things whole in the skins, or cut up with other root vegetables like carrots and parsnips, etc. I like them with a dollop of sour cream or thick yogurt, and generous sprinkle of coarse salt and olive oil as a side. In arugula salads with gorgonzola and good aged balsamic vinegar.

But yeah, if you find they taste like dirt, you’ll just have to get over it and adapt or stop eating them.

@nearwildheaven

Are you telling me that you threw away the beet tops? They’re excellent as cooked greens, or in salads, and they don’t turn your poop red the way beetroots do.

How about pickled beets?

@The_King_of_Soup

Can Mr. VOW have a little sugar? I assume he can, or he couldn’t have beets. Pickle them. You can do it with vinegar, dill or mustard seed, pepper if you want, and sugar (or use a sweet vinegar, like cider or rice).

Make slaw with carrots, onions and broccoli stems.

If you have them, use a composite cutting board and a stainless steel knife - much easier to clean than wood, bamboo, carbon steel or ceramic. Also, if you cook them before you clean or cut them, cooked beet juice is easier to deal with than the raw stuff, but there’s more of it.

Beets can be used almost anywhere you would put a turnip or rutabaga or any other root vegetable. I’ve put them in samosas, Cornish pasties (come to think of it, those are pretty much the same thing), made chips, and so on. Just remember beets add a little extra sugar and adjust seasonings accordingly.

And you can use beets instead of artificial food coloring to make Red Velvet Cake, but I suppose that’s off the menu anyway.

yum

@dwyr

Nope, pickled beets are usually done with cider vinegar, sugar, and cinnamon or similar spices. No salt needed. I make them all the time. They’re fabulous on sandwiches.

yum

[nearwildheaven]

@nelliebly

Also, have you tried Morton’s Salt Substitute? My sister is on a very low-sodium diet and told me about it. To my surprise, it really does taste just like salt! I think you can pickle beets with it, but I’m not sure. I know you can’t use it in fermented pickle recipes.

Be careful using salt substitutes; this one uses potassium, and others may use some magnesium or other salty-tasting minerals. Excess potassium is WAAAAAAY more dangerous than excess salt.

There’s also Mrs. Dash and other salt-free or low-salt spice blends.

[Gatopescado]

Boil em. Put a little Malt Vinegar on em.

Be prepared for the ‘Oh My God! I’m shitting/and or Peeling Blood!!!’ emergency shout from the shit-box the next day.

It will be a false alarm.

Very easy to grow, by the way.

[GMANCANADA]

We have beets periodically to change things up. I just happened to make this recipe last night, it was great:

Microwave Beets with Greens and Goat Cheese

The greens were already cut off mine so that didn’t apply. I peeled them with a potato peeler over my empty stainless steel sink, cut them on the cutting board right next to the sink. Scooped the peels directly into a bag for disposal and rinsed the sink. My hands washed up fine afterward. 5 minutes prep. and into the microwave.

[sisu]

Roast beets are the bomb, served with sour cream…

Also I grate them raw into coleslaw, raw cabbage, raw beetroot, raw carrot and then some Greek yogurt and lemon juice. Just finished a bowl left over from last night.

[Kron]

@VOW

The beets in the can, which have been peeled, sliced, diced, cut into wedges, left whole and all processed…taste like dirt.

You aren’t alone. I call it “earthy”… But it tastes like the smell you get if you are digging a hole.

[pulykamell]

@Kron

You aren’t alone. I call it “earthy”… But it tastes like the smell you get if you are digging a hole.

Yes. I like beets a lot, but I totally get the “dirt” comparison, and it has nothing to do with whether they are peeled or not. The beets themselves have that earthy flavor.

I would try golden beets. They have less of that earthiness and are a bit sweeter, but I don’t eat them so much because a) they’re not usually available at my local supermarket and b) I grew up on red beets and enjoy the earthiness.

[Staggerlee]

I try to buy quite small beetroots (between golf and tennis ball size) top and tail them, quarter them and douse in olive oil and roast them for a long time - 45 mins to an hour. They get a really nice concentrated, caramelised flavour.

[Yllaria]

@VOW

. . . Years ago, I got scolded soundly from my mother for twisting off the top of a bunch of beets too closely to the root. To hear her complain, you’d think the beets bled out completely in the cooking water and she had white golf balls left to eat. In the horror of serving golf balls to Mr VOW instead of his requested beets, I did a little research online.

Horrors! Almost all directions for cooking beets begin, “Cut off tops and root bottoms next to the beet.” Some directions say to cut the beet into dices or wedges before cooking! My mother is screaming from the Hereafter! . . .

Ah. My mother was convinced that drinking soda would make your sweat sticky. That, and a few other ideas, were unshakable. We love our mothers anyway and think of them whenever we do something that they would have yelled about.

As many have mentioned, beets can bleed red almost indefinitely and still be red. When beets are used to dye cloth (it’s not really a permanent dye), chunks are boiled for two hours and they still look mostly red.

I’d say that in our family we boiled beets, the idea of roasting them was not in our family line, but mostly we bought them in cans. Fresh ones cost more and take longer to cook. The canned ones heat up quickly. Not that I’m recommending canned beets, just noting that they take longer than many expect to cook.