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Roasting beetroot - to foil or not

Posted by helen 
Roasting beetroot - to foil or not
November 12, 2012 02:42AM
I roast beetroot all the time and used to just roast it as is with a drizzle of oil. I now cook it half way wrapped in foil and then open it up for the rest of the cooking time as I think it keeps it more moist.
What do you do?
Re: Roasting beetroot - to foil or not
November 12, 2012 07:26AM
foil - and add a little oil & garlic

Four legs good, two legs bad. George Orwell
Re: Roasting beetroot - to foil or not
April 11, 2013 06:18AM
If someone could give me some advice. I have recently taken a liking to roast beetroot with daals and lentil dishes, but find that the beetroot is still a bit tough to eat even after 40 minutes at say 190-200 degrees, and its cut up in cubes. What am I doing wrong. I will try the foil though.
Re: Roasting beetroot - to foil or not
April 12, 2013 03:36AM
beetroot is very dense, and will be more so the older it is. Lovely small, freshly dug roots wont take long to cook at all, and if you have little tender ones id prob not bother with the foil as they cook fast, just drizzled with oil, and as a bonus they get lovely toasty edges. Larger, older specimens will take longer, and will benefit from the steaming action of being wrapped in foil...i like to splash them with a little balsamic as well as a good olive oil. The thing with beetroots tho, is that they will take as long as they take, there are so many variables. With anything other than fresh baby beets, id wrap in foil and cook for as long as it takes winking smiley
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