Comments on: Simply Roasted Beets

By: Not Eating Out in New York » Spiced Fennel Salad with Creme Fraiche and Meyer Lemon

Sat, 06 Mar 2010 03:38:14 +0000

[...] her take home the beets, which she hesitated about because she didn’t think she knew how to cook them. She really didn’t want to take the fennel, though, but that was fine with [...]

By: Vanderbilt Wife

Vanderbilt Wife — Thu, 04 Mar 2010 19:44:17 +0000

Thanks for the wonderful advice, and the comments are great, too! I’m trying to recreate an amazing “Beet and Heat” salad I had at a fine restaurant tonight, and I’ve never cooked beets before. But I’m willing to try anything!

The salad will be organic romaine, roasted beets, goat cheese, and spicy candied pecans. I’m thinking some sort of mustard vinaigrette.

Of course, hard work and my husband probably won’t touch it. But it will make me happy.

By: Bryce Juarez

Bryce Juarez — Sat, 09 Jan 2010 00:03:18 +0000

Interesting article. Were did you got all the information from…?

By: Julie

Julie — Tue, 24 Nov 2009 01:05:40 +0000

Does any one have any good recommendations for preserving beets? I grew them in the garden this year for the first time. I would love to keep it simple. Could I roast them (I like to toss them in a little olive oil, S&P & then roast ‘em up) and then just freeze them? Any thots, gang?

By: Not Eating Out in New York » Summer Borscht

Not Eating Out in New York » Summer Borscht — Tue, 27 Oct 2009 03:57:39 +0000

[...] 5 medium-sized beets, boiled or roasted until tender, peeled and diced about 2 English cucumbers, diced about 3-4 medium tomatoes, diced 3 [...]

By: Gin71

Gin71 — Sun, 04 Oct 2009 20:19:39 +0000

I, too, came across your blog while on a hunt for a method of roasting beets. I was going for the “no foil” version, since I have some really nice small ‘beet-lets’ from the farmer’s market (oh, for the days to come when I can grow my own again in a new, real garden! yay!), but for time’s sake, I will try your way.
I’m looking forward to checking out the rest of your blog.

By: Renee

Renee — Thu, 06 Aug 2009 22:36:31 +0000

A different city from yours, but roasted beet salad turned out fantastic. I’m making it again this week! Thanks again for the recipes

By: nithya at hungrydesi

nithya at hungrydesi — Sun, 05 Jul 2009 23:10:46 +0000

came across your blog while deciding whether to roast or boil fresh beets i picked up at the farmers market. about to fire up the oven! and of course, am saving the tops. i saved the tops from radishes last week – slightly bitter, peppery and healthy – yum.

By: Kristen

Kristen — Mon, 01 Jun 2009 00:04:06 +0000

I followed your recipe for the beets I picked today from my garden. Topped with a little pepper, coarse salt, and some smoked chevre from the farmers market. Best. Thing. EVER!

By: Apartment Dining » Blog Archive » Back Soon

Apartment Dining » Blog Archive » Back Soon — Mon, 18 May 2009 21:40:56 +0000

[...] of the beets, the only successful portion of the pizza preparation. I roasted them according to this post on Not Eating Out in New York and they turned out well. What’s left of them is currently [...]