When done right, roasted beets are candy-sweet with an intense earthiness.
There may be more than one way to cook a beet, but there's only one way that I go back to again and again. Boiling beets is fast and efficient, but it pains me to see all that wonderful beet juice going down the drain when I finally dump the liquid.
Roasting them plain works all right, but they can end up dry and shriveled, and it takes literally* forever.My method of choice is a hybrid. By placing the beets in a tightly sealed pouch of heavy-duty foil and putting them in a hot oven, you create a sealed, steam-filled environment. This gives you the fast-cooking benefits of moisture , along with the flavor and texture benefits that come from trapping all of the aroma in that pouch along with the beets. Just make sure to seal the ends really well, so that no steam escapes.Bonus: As soon as they're cooked, their peels will slip straight off. To accentuate and play off the beets' sweetness, I almost always add a touch of sweetener to whatever dressing I'm making for them—honey is my go-to. Nuts and citrus also pair well with beets, as do cheeses .
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