Really Big Beets Recipe (2024)

I always leave the beets in the oven for a long time because the beet bottoms caramelize and create a great taste. These are good right out of the oven and also cold cut up in a salad with clemmie or orange slices, toasted slivered almonds, greens, and a balsamic vinigrette.

i follow steps 1 and 2-then place them in my slow cooker on high for 6 hours and forget about them till supper time

Where is the roasting part if you seal the beets in foil? I scrub and trim but I leave the skins on, leave the foil open but curled around the beets, turn them over once when I check for doneness, and when fully cooked the skins just slide off. A bit messy either way from the red beet juice. Is there anything finer that an oven-roasted beet? Boiling is not the same thing to me.

When cooled, I have typically tossed with roasted garlic cloves and roasted quartered onions after cubing the roasted beets. Another way I've serve is with chopped prunes, (sounds weird but it's very good) raisins and chopped mint with balsamic vinaigrette. Can also add cilantro to either beet salad.

I’ve been a vegetarian for 35 years. If I were served a big beet as my MEAL, I’d despair. This has to be the goofiest idea for a vegetarian main dish that has ever been devised!

To all omnis feeding vegetarians and vegans: this is NOT a main course as suggested in the notes. Could be an odd appetizer, an excellent way to stain a good tablecloth, or a lovely side dish, but certainly not an entree.

I trim off the excess root, clean them well, dry them, rub them with oil, sprinkle on salt and pepper, put them in a glass dish, and roast until done at whatever temperature. Then I eat the entire beet--skin, ends, and all.

I never peel them. The skins slip right off when they are roasted in foil. I find that they are delicious in a mixed green salad. Even better if you add some goat cheese :)

Sealed in foil, they are actually steamed. Not the same thing at all.

Roast 'em or boil 'em. Skin 'em, dice 'em, and toss them with lemon juice, olive oil, and some chopped dill. All you need.

Wish we had the option to print out all the great comments and hints, too!

Really, I don't know why you need to peel the beets. I scrub them well, wrap in foil and bake. After they come out I let them sit for a few minus, unwrap and peel them. The peels slip off without any trouble. Not peeling them allows all the juices to stay in the beet and I think it makes them even more flavorful.

Sorry, but an unseasoned beet isn't a main. Preparing beets this way is easy and produces great results, but those results are not a main course suitable for Thanksgiving!

I don't peel the beets, (just scrub carefully) but after they are cooked, you can almost slip the peel off, if you want to.

Beets are beautiful. I wish we could post pictures here. I think the point of doing beets like this is the fun of the presentation. Roast them however you like, with skins, without, in foil or not. Cut them in wedges, not all the way through, stuff with whatever you like, (traditional bread and celery, lots of butter?) then pop them back in the oven. Or serve them cool stuffed with whatever you like in a salad. Or serve as thick slices with a choice of sauces or dressings. Beets are beautiful.

I roasted my giant beet following these instructions, refrigerated it, and microwaved halves for a side dish; it was delicious. I also am amazed at the author's self-control for not including any of the puns that naturally come to mind when you're making this. I LIKE BIG BEETS AND I CANNOT LIE.

... and yes, no peel. A joy to slip the skins after, while still a bit hot, under cold water.

NB V. Large firm heavy beets (no leaves)2 in a loaf pan; +little water, loose foil2hr 400F Poifect!

I love me a really large beet with reduced balsamic. Especially when stuffed with some good feta and toasted walnuts!

Put pa under - it leaks and smokes

Put a pan under - leaks and smokes a lot

Delicious. My go-to way to cook beets. I eat the first one warm from the oven: by itself, or chopped into a bit of cottage cheese, or with a wedge of hard cheese, or with a drizzle of balsamic vinegar or glaze. The rest go in the fridge for lunch the next day.

Delicious way to cook beets, but please don’t serve this to your vegetarian and vegan guests as a main course. It’s a side. Or a salad.

Slicing these beats and eating them on high-quality sourdough is a good and filling meal!

A lot of comments about a beet not being a suitable main dish seem like they think the beet is the only thing on the dish. If you gave me a plate with cranberry sauce (acidic balance to the beet), mashed potatoes (that bleeding color!), roasted carrots (sweet compliment to the beet), any combination of cheeses, and a big 'ol beet, I'd be set! No questions asked! Yeah, having only a beet for dinner is weird, but having a big beet on a thanksgiving plate, sure!

This is also a great method for cooking a whole celery root.

After reading suggestions here, I put the beets in the slow cooker for four hours on high. The results were perfect. I agree that they do not need to be peeled. Now I have whole roasted beets for salads this week at a price of $1.79 a pound versus $9 already cooked at the market. Couldn't be easier.

To all omnis feeding vegetarians and vegans: this is NOT a main course as suggested in the notes. Could be an odd appetizer, an excellent way to stain a good tablecloth, or a lovely side dish, but certainly not an entree.

Sorry, but an unseasoned beet isn't a main. Preparing beets this way is easy and produces great results, but those results are not a main course suitable for Thanksgiving!

To all who discribed peeling the beets, thank you! My first and only attempt involved raw beets and dying too many things that beautiful beet red. I've wanted to make a salad that calls for roasted and cubed beets and roasted and cubed butternut squash and now I can brave it.