RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Beets: Baking vs. Boiling
Wrap each beet in a piece of foil, sealing tight. Place all the beet packages on a foil-lined baking dish. Bake for 1 - 1 1/4 hours. Leave the beet packages on the baking dish, but carefully pull open a corner of the foil package to let the steam escape. Let the beet packages sit in this manner for 5-10 minutes. Carefully open the foil package more fully. Let the beet packages sit in this manner for an additional 5-10 minutes or until the beets can be handled comfortably. Slide your fingers over the surface of the beets and the skin of the beets will peel off easily. Cut the beets into 1/4-inch julienne sticks. I vastly prefer the taste of beets which have been baked rather than boiled. I have used my favorite baking method for baking beets in each of the recipes which follow. For those of you who wish to boil your beets. Here is an explantion for that method: Scrub the beets. Add 1 teaspoon salt to 2 to 3 quarts water in a saucepan and bring to a boil over high heat. Add the beets and bring back to a boil. Reduce the heat and simmer, covered, until tender, for about 1 hour. Drain and cool. Cut beets as specified for each recipe.
