The key to well-seasoned beets lies in prepping them before—rather than after—cooking.
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I’ve made this recipe multiple times. We love it so much ! It’s easy and so beautiful! Only thing I dislike is washing the baking dish afterwards.
Yum!! 😋😋
I love beets, I've never thought of cooking them any other way than steaming, boiling or pickling them. I don't know why it hasn't crossed my mind, but I suppose I just was happy doing it the way my Mom did. Thanks, I'm going to give this a try.
I never peel red beets. I wash, season, wrap in foil, bake like a potato & enjoy all of that deliciousness. Your welcome!
Love beets,but 4 tbsp oil+tahini for 2 pounds veg is to much of fat.
I like beets, but I always just go straight for the canned ones and put them in a salad or smoothie. I might have to give this one a try. DO NOTICE THE PLASTIC CUTTING BOARD. Good idea. I'd never want to risk a wood or bamboo cutting board getting permanently stained by beets, as that cutting board is essentially part of my kitchen decor. I've read that if your board is well oiled then beets shouldn't be a problem. I'm not about to take that chance.
Who's gonna clean that pan Christie
Amazing recipe
My daughter says they taste like dirt to her too.
Amazing recipe!!
I boil my peeled beets & roast in butter. Can’t imagine anything being better!
Now give us the best/easiest way to clean the pan!!!!!👍
Can't wait to try this! Thank you Christine!
This video raises the question that has plagued mankind since the Ancient Mesopotamians recorded it on a clay tablet: “who in their right mind would eat a beet?”
Such a better viewing experience with the intro back, helps set the stage for the dish. Thank you for bringing it back! Would love to see the outro recapping the recipe, it's nice to have those big takeaway tips.
I've found that recipes that sound like they won't work often taste the best, which means this must be entirely next level because it sounds bat $hi+ crazy.
In a pinch!!! I Love beets as well as my 17 year old son, still I drink Vodka, and was tired of other traditional mixes. If you don't have time to cook beets, and have to buy canned ones, this is perfect!!! When I open a can of beets I drain the juice into a GLASS…ha! add ice, and 1 and a half shots of Mr. or Mrs. or Ms. ha! Vodka wow!!! Then I fill the can with tap water, put it in the fridge, and of course you were wearing gloves, the beets with little time product another glass of wonderful juice for a cocktail!!! Then you heat up the beets in the can, bake, or roast them for the same purpose you already projected without the steaming part…. Always love ya. Robert
I will totally enjoy trying this recipe with some Jerk Chicken and some rice. Yum!
I love beets and even love the greens. Both with butter and a dash of salt. Pickled beets are scrumptious!.
This recipe looks great for a special holiday dish. Thank you.
I'm always on the lookout for some different ways to make beets and this looks fantastic! Thank you!
Maybe this will make beets taste good!
These are burnt beets not browned!
Thank you!
I've never peeled my beets, just wash them.
Yay, ATK! Thank you for bringing back the bumpers to Cooks Country recipe segments. The clipped editing you’ve tried recently was super jarring. So much more enjoyable in the original broadcast edit. (Still miss the recipe recap, but ok.)
I love beats but I always think I’m dying the next day 🤔😂😂😂💩
This recipe is inspired by the Palestinian/Syrian/Lebanese cuisines. We usually mash the beets and make humus with them.
I love beets I want to try the roasted
An alternative and easier method (cost-saving time and energy as well) is a pressure cooker for steamed and roasted beets.
The pressure cooker only attains 250 F, with 2 sea-level atmospheres (2 x 14.7 PSI = 35.4 PSI) for less cooking time, while the dry oven at 450 F, with 1 sea-level atmosphere (14.7 PSI) takes longer steaming and roasting time.
Process and potato peeler the beets, … SAVE THE BEET SKINS !!! Do not throw the skins out.
The pressure cooker with processed beets AND THE BEET SKINS, put in a bakeware dish, put onto the steamer plate inside the pressure cooker, has the water at the bottom. The pressure cooker then starts the steaming and pressure cycle, with steam venting from the pressure valve and the wiggling and whistline pressure valve weight. As the water is all steamed out, and escaping from the pressure cooker, the steaming operation ends, and one removes the pressure valve weight.
The pressure cooker continues intact as the steaming pressure cooker turns into an dry heat airfryer pressure cooker. No removing the bakeware dish from the oven, removing the foil, and putting back into a cooled oven and bakeware dish for final heating and roasting. The high dry heat of the pressure cooker finishes the final roasting and crisping of the sugar caramelization on the beet surface.
One then takes the pressure cooker off the stove … PUTTING BACK ON THE PRESSURE VALVE … and allow the cooker to cool down – instead of pulling out of the huge, high retained oven volume heat, and energy-inefficient oven. When the cooker is sufficiently cooled down, remove the pressure valve, and unlock the pressure lid. Remove the perfectly cooked and caramelized steamed and roasted beets, and the side of crispy beet skin chips that can be crumbled or left as is.
I put mine in the crockpot
Bridget ain't presenting no recipes for beets lol
This is not a way to roast beets. This is a casserole.
She talks about roasted equalling steamed, yet she puts the beets in water!!! I roast beets by putting them in the oven. No peeling. No foil wrap. No steaming.