Can’t Beet This

WHETHER YOU ROAST YOUR BEETS OR STEAM THEM, AND ROASTING IS MUCH PREFERRED BY THIS GUY BTW, YOU CAN MINIMIZE THE BLEEDING OF THE BEET JUICES BY USING THIS LITTLE GEM OF KNOWLEDGE.  MOST PEOPLE THINK YOU SHOULD PEEL THE BEETS BEFORE YOU COOK THEM AND THEY END UP WITH THIS SLOPPY, STICKY MESS THAT LOOKS LIKE A VEGETABLE MURDER SCENE.  THE BEST WAY THAT I HAVE FOUND TO AVOID THIS IS BY LEAVING SOME OF THE ROOT END AND SOME OF THE TOPS ON THE UNPEELED BEET BEFORE COOKING.  I LIKE TO TRIM THEM DOWN SO THAT THERE IS ABOUT ½” OF BOTH ROOT AND TOP LEFT ON THE BEET, ROLL THEM IN A LITTLE BIT OF OLIVE OIL, THEN ROAST IN A FOIL COVERED PAN AT 375 DEGREES UNTIL THEY ARE SOFT AND THE SKINS ARE LOOSENING.  REMOVE THE FOIL AND REFRIGERATE UNTIL WELL COOLED.  AT THIS POINT CUT OFF THE ROOT AND TOP, AND THE SKINS WILL SLIP RIGHT OFF WITH A PAPER TOWEL OR SMALL PARING KNIFE.roastedbeets3roastedbeets2

roastedbeets1LOOK AT THIS BEEYOOT OF A BEETROOT SALAD

RECIPE

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