Better still, I thought bell-ends like you would buy boil-in-the-bag or ready made from Iceland...bland as fuck and full of shite preservatives..Go back to your beans on toast!
Made beets for the first time this way last night, they turned out delicious, even my dad who hated beets loved them! I did end up cooking them around 40-50 minutes, they were larger and 25 minutes wasn't long enough. Really impressed, didn't need any seasoning or butter, they were excellent by themselves. Thank you for this easily explanation on cooking beets! Going to be more regularly made in our house now.
Aren’t they awesome? I like to make some overnight refrigerator pickles with these beets. And yeah, I have to cook mine the same amount of time as you. I’m wondering if maybe elevation is playing a small role in that? 💚🙏
My dad, at the end of summer, always. Pickled, and caned our beets. He would mix clove in with the pickling. I was especially fond of having them on green salad with blue cheese, gorgonzola, or Roguefort salad dressing. (I probably spelled Roguefort incorrectly, but I did capitalize it.) "Peel first before canning".
I always do in a pressure cooker and don't take more than 25 minutes. I never try in the oven, but this guy is my cooking hero and therefore, tomorrow I'll try this way. Thank you frenchy.
So good this channel, thanks again. Odd this, because before seeing this posting , I roasted some 3-4 days ago using the same method but I added a mix of salted capers (washed of course) and juniper berries in each wrap of foil. The resultant taste was so good that my son had to remind me to add green salad to my plate of herb ham and beets. I was lost in how the beets went so well with ham and English mustard...startling, unexpected, combo of umami and fire.
I love them sliced, with a cheese sauce over them and put into the oven, until abit brown on the top! My Grandmother used to do them this way, sometimes, too.
Sometimes I boil or poach them and use the beautiful colored water to do watercolor paintings. I do the same with artichokes, asparagus & coffee and teas. I then use a fixative in a well ventilated space. Nice for us to experience but super nice to take your toddler (and any age) food shopping for what you will eat and also create art with...HAPPY SHOPPING, EATING AND DOING WATERCOLORS WITH TRANSFORMED WATER. There is so much to do!
Lauren Norris-Rodgers thanks for sharing your ideas I use the colored water for food . I freeze it and use it to colore mes macarons strawberry jam to have a nice red colore smoothies and more .
I like to bake mine just like a potato. Skin on, no foil, until easily pierced by a knife. Then I cut them in half, spread a little butter on them, and eat them skin and all. The dry bake caramelizes some of their natural sugars and it goes really well with the saltiness of the butter. Plus they say much of the nutrients are in the skin. They do take longer than similarly size potatoes to cook and they do ooze a bit so put a drip pan on the shelf below them in the oven.
One of my aunts used to pickle beets for me. I was one of the few people she knew who enjoyed them, so she always had a jar waiting for me. They were so tasty and acidic with a nice hint of sweetness. She passed away last year, so the onus is on me to learn how to pickle beets. Shouldn't be too hard.
It's easy. Just take raw beets, peel them, cut them any way you like, put in a jar, cover with light brine (2-5% salt solution), add any spices you like, lots of garlic is good and put in a piece of dark rye bread to start the fermentation (we call it "black bread", heavy, rye, no chemical additives). And wait several days, drink at least a glass every day or use it to make barszcz (borscht).
Don't forget the peppercorns. Sliced thin this red pickle is offered at a typical Swedish Christmas Smorgasbord where any red foods are sought for the table .... Including candlesticks painted red with red wax candles. "Sill salad" is a very special cold recipe made with small cubed potatoes and beets with the tantalizing addition of chopped herrings in wine sauce ... Mixed with heavy cream ... Lastly, crumble chopped egg whites and yellow yolks to the top before serving.
As a dyer of wool fiber I can assure you thru many accidents and experiments beet root does not stain. It will wash out, even if it looks like it's there to stay, it's not. Your hands get stained but even they wash out in a short while. Turmeric on the other hand does not!
I love baked beetroot, it is soo sweet and earthy....However, Baked beetroot does not take 25 minutes, it takes about 40 to 60 minutes to bake at 350F if they are large and whole.
I baked my 3 beets only last night in foil (with an inch of the stalks left on) for an hour, then when cooked ,rinsed the skins off under cold water, stalks fall off too ............... much quicker way to do it lol! Today going to thinly slice one, sprinkle olive oil over them and bake in the oven to make beetroot crisps.....yummy!
In my county we wash them, shred them on a grater and sprinkle it on vegetable salad. We also blend them with ginger, lime juice, water and sugar to make a refreshing drink. Nothing goes to waste.
Great stuff. I could not believe how much he put in the trash tray. More beetroot in the trash tray than in the tray to use for meals. Done correctly less than 5% is unuseable.
Never cut your beets before cooking makes them bleed.. simply put in water bring to boil. Put on simmer for 3-4 hours. Cool rub with your hands peel comes right off. Cut up beets. Into bit size pieces. Good with real butter and salt.
nice way to prepare beetroot ,I love it sooooo much and in Egypt we have popular beetroot salad ,we make it with little bit of garlic , cumin ,salt and pepper and some oil and it tastes sooo good .
Once again thanks for the last method of cooking beets. I tried it yesterday and by far, the oven method is the best way to cook beets. The result I got was soft, super sweet, and super red/pink beets; just amazing! I used to boil them but no more...
I agree with you 💯. It's the only way I cook beets. I wash them, cut off the tops 6 inches from the bulb, leave the tail on and them bake them. AND the only part I throw away is the tail.
You can pickle the beets which is great during the summer time. They are cool, sweet, and tart. Great! Slice cooked or canned beets, add a little vinegar, sugar, water, and if you like a tiny pinch of salt. Yummy. You can also buy canned pickled beets. They are also very good.
pickled beetroot is extremely common in australia, probably more so than fresh beetroot. a slice of pickled beetroot is also pretty common on Aussie hamburgers, at least it was before hamburgers got fancy, anyway.
i usually steam beetroots. after cooked well, peeled, cut in cubes, put in a jar with salad dressing (lemon juice, extra virgin olive oil, honey, salt, pepper and a bit of water), yum :-) but i learned new technique from you. Thanks
Try roasting almost all vegetables on a sheet pan. Peel them first and cut into wedges. It works with carrots, potatoes, sweet potatoes, onions, butternut squash, eggplant, brussels sprouts, peppers, etc. Boiling in water diminishes the natural flavor of vegetables. If you like vegetables, you'll flip over the natural, fresh taste when made this way. Just drizzle with olive oil, salt and pepper, toss together, and roast in a 400 degree oven. Add some herbs if you like. P.S. Keep the beets pushed over to one side--the juice from them will color everything (a beautiful) magenta!
Believe or not I used to hate buying beets although I LOVE the taste, and it's full of nutrients as well. The reason is it would take over an hour sometimes tow to boil it. I'm glad I found you 👍🏻👌🏻
@@evamariesneed-rodriguez7047 Only thing you do not eat is skin, the root growth and any stalk growth at the top. If it still has the leaves attached you can chop the leaves up and use in stews, soups etc. It is a very productive vegetable with less than 5% being wastage which can be fed to poultry or composted or placed directly into garden beds. On a farm nothing is wrapped and thrown away. Every part of every vegetable can be used for something either for human consumption, animal consumption or recycled back into the soil.
Thank you for the wisdom! Shall cook them with the tops on in future. They are generally gritty, and difficult to clean. Which is the only reason we cut them off before cooking
Am from the pacific so that was my first time to know how to cook or prepare beetroot. I love that vegetable but we hardly grow it here. Just saw that you wasted some good amount of it while cutting. You have a good sense of humor. Enjoyed and thanks.
Bravo!!! J'aime ca dans le salade avec cauli fleur, vinaigre de vin, le sel, le piment,et unpeau de sucre. ( je suis votre fan aux Philippines) Encore bravo monseur chef!!
Not Intended to insult you thank you for taking the time to show how you make be much appreciated and looking forward to other ideas you may have thank you God bless you
Oh, I didn't know you can wrap them in foil to bake, nice. I use to steam them and use the water for soup or for color in marinated hard boiled eggs. The juice stains the egg whites pink. What do you do with all the still good extra pieces you discard?
bookmouse770 if you do a good job you should just peel them and have only the skin left. But yeah you can definitely use the offcuts for colorants I sometime use it to make tandoori colouring
Anyone in Australia wanting to know the best way to get beet stains off your board and your hands, try Koh. It works on turmeric stains too. It’s non toxic so I spray it directly on my hands as well and watch it dissolve. Awesome stuff 😊
@@williamgissy7248 I’m not sure. I never got it on my clothing. Hands, bench, board, fridge door, bench, walls…yes. On those the Koh sort of lifts it. You spray it and it… geez it’s hard to describe… it sort of pulls it away from the surface into little beads almost. Let it sit about 30 seconds then you just wipe with the cloth. There’s a point. None of my Koh cloths have turmeric stains. I used to make golden paste for my dogs about every 3 weeks and I did that for over 3 years and I always made a mess and once I tried Koh I always used it to clean up. So every 3 weeks for about 2 years or so until my older dog died and my younger one became super fussy. I never soaked my cloths or did anything special with them, just dumped them in a pile until I had a load of towels to do. I don’t do a pre-wash spray, just use a very basic (cheap) detergent, and a 60°C wash on a normal cycle. My machine has a stains cycle that takes ages but really works, but I’ve never felt the need to run my cloths through that. So I would say yes it must remove turmeric from fabric or my cloths would be covered in stains. I don’t know if it makes a difference though that the Koh and the turmeric go on the cloth at the same time. Perhaps if you have a stain that’s been there for a while it might not work, but I would think it’s absolutely worth a try! It really is amazing stuff. I have a chronic illness so I absolutely love something that takes all the hard work out of a task, especially if it doesn’t kill me with fumes!
@@myrnalaserna4910 Koh is far cheaper than lemon juice. More effective too I think. But if you have a lemon tree producing more than you can use, that will work to a point. For really stubborn things like beetroot and turmeric though, just use the Koh.
He is just giving a demonstration. No one would really waste anything, it is just informative. All I needed was the time it takes to cook. You take what you need from the video.
The skin is not fun to eat. You can cut them into wedges like a tomato, salt, pepper, olive oil and a few drops of good balsamic vinegar and fresh goat cheese.
Beetroot leaves have a greater iron content than spinach ....friend who had eczema all over his body took 12months to correct this condition with beetroot leaves supplemented with other vegetarian delights. Fittest mid age man I've ever known..
@@jeanettereynolds3151 No problem...my friend was under the care of a naturopath (old school) ...went from being crippled by the disease to being radiant....took 12months of dedication. Became a natural part of his everyday routine and would chide all around him about poor food practices. My daughter and one granddaughter have small areas of eczema but won't dedicate to dietary prevention.
Yes just the way my family cooks them. We slice them in cube and mix them with cooked Idaho potatoes and cooked carrots plus mayonnaise. Mmmmmmm perfet salad. Try it it's very tasty.
We love thinly grated raw beetroot tossed with vinegar, olive oil, honey. For a treat, add a dollop of full cream yoghurt, top off with roasted nuts or roasted seeds like flax, sunflower and pumpkin seeds.
I prepare beets quite often. Instead of cutting the skin off after baking, I rub the skin off with a paper towel while it’s still warm. I also marinate the red beets with Braggs Organic Apple Cider Vinegar. Another way I prepare beets is run (uncooked) equal size beet with a peeled Granny Smith apple through the grater of a food processor along with some fresh ginger. Then mix some olive oil, red wine vinegar, salt and pepper. It’s crunchy and refreshing especially at a picnic.
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets. The beet is the melancholy vegetable, the one most willing to suffer. You can't squeeze blood out of a turnip... The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies. The beet was Rasputin's favorite vegetable. You could see it in his eyes.” ― Tom Robbins, Jitterbug Perfume
Make borscht with the beets. Borscht is a beet soup common to the Russias, Poland, Lithuania, and the Jews from those countries. There must be at least one million different varieties and likely one of them you will love. There are Manischewitz and Gold's brands. I like eating them cold with a hot boiled potato, sour cream, and some dill.
Interesting to see these prep techniques. I roast beets often, but more simply. I trim and wash, as shown. Then I place them directly on the sheet pan, coat them with oil, and place the pan in the oven at high temperature,. If the beets are very large or time is short, I cut them into halves or quarters. For the table, I place them in a pretty bowl with a sprinkle of fresh herb (parsley, thyme). I never boil beets. Nor do I think I would change to the foil method because i prefer for them to lose some water to concentrate the flavor (and reduce the amount of the messy juice). If possible, I make enough to store refrigerated for eating over the next few days or pickled them for longer storage.
No to cutting of the root, that causes the beet to bleed out in the waster or in the foil, and no to cutting off the top so close to the actual beet, leave some of the stems on, when cooked it will come off easy. No nee to cut the top and tail again, you did that allready, throwing away the best parts of the beets! Pressure cooking them is even better and quicker, on about 10 minutes.
I agree that in the oven is the best. It keeps the bright red color that one would lose if boiled. In addition, I always learned that any veg or root product (they grow under the soil) must be started in cold water. Anything that grows above the ground is cooked in boiling water. N’oblesse oblige.
I boil the beets , the skins slip right off. Slice them , put the slices in jars and put the pickling spices .water , vinegar and sugar that I have boiled into a syrup over them and invert the jars for a week ! They are de..licious !
Yummy beets. Also raised poor, I don’t waist food if I can help it. Going shopping tomorrow! Beets I have very good for you take it and also be juice if you are crazy about the taste other fruits and vegetables can be added to the juice good for you and good tasting. Bon appétit🤗🤗
Merci Monsieur. I love beetroot and often had it at home, grown by my father and prepared by my mother but, in all my life, I have never done anything with them except eat them, so this was most useful. Thank you. Blessings and peace
We grew our own. Pop them in the pot. Boil. Stick a fork in the top while still hot and peel. Quarter them, toss with butter, salt and pepper. Love them to this day.
I'll save y'all 9 minutes: Wash it, cook it like a potato (boiled or baked), peel the skin, slice and serve. You're welcome.
Thank you lol! 😘😘
Better still, I thought bell-ends like you would buy boil-in-the-bag or ready made from Iceland...bland as fuck and full of shite preservatives..Go back to your beans on toast!
Yes, why wasting so much time?
You’re a lifesaver. It can’t be so complex that it takes 10 min to explain how to cook beets. Again thank you for saving time.
🌲🌝☘️
Really. Le chef must've wracked his brain for days figuring this one out. LOL.
I like the step by step approach many thanks great video ❤
Made beets for the first time this way last night, they turned out delicious, even my dad who hated beets loved them! I did end up cooking them around 40-50 minutes, they were larger and 25 minutes wasn't long enough. Really impressed, didn't need any seasoning or butter, they were excellent by themselves. Thank you for this easily explanation on cooking beets! Going to be more regularly made in our house now.
Aren’t they awesome? I like to make some overnight refrigerator pickles with these beets. And yeah, I have to cook mine the same amount of time as you. I’m wondering if maybe elevation is playing a small role in that? 💚🙏
180 degrees Fahrenheit or Celsius?
@@marxmaverick6836 400⁰f
My dad, at the end of summer, always. Pickled, and caned our beets. He would mix clove in with the pickling. I was especially fond of having them on green salad with blue cheese, gorgonzola, or Roguefort salad dressing. (I probably spelled Roguefort incorrectly, but I did capitalize it.) "Peel first before canning".
@@queenieburgers50 You shall do a tutorial video!
I always do in a pressure cooker and don't take more than 25 minutes. I never try in the oven, but this guy is my cooking hero and therefore, tomorrow I'll try this way. Thank you frenchy.
So good this channel, thanks again. Odd this, because before seeing this posting , I roasted some 3-4 days ago using the same method but I added a mix of salted capers (washed of course) and juniper berries in each wrap of foil. The resultant taste was so good that my son had to remind me to add green salad to my plate of herb ham and beets. I was lost in how the beets went so well with ham and English mustard...startling, unexpected, combo of umami and fire.
Hazel x. Cc
F4
I love them sliced, with a cheese sauce over them and put into the oven, until abit brown on the top! My Grandmother used to do them this way, sometimes, too.
I’m preparing and cooking beats now for the first time in my life thanks to you. I appreciate you sharing this!! 😊
Beets that size don't get boiled in 20 - 25 minutes. Al dente about 35 to 40 mins. Make sure all beets are about the same size for even cooking.
Great Video!
Sometimes I boil or poach them and use the beautiful colored water to do watercolor paintings. I do the same with artichokes, asparagus & coffee and teas. I then use a fixative in a well ventilated space. Nice for us to experience but super nice to take your toddler (and any age) food shopping for what you will eat and also create art with...HAPPY SHOPPING, EATING AND DOING WATERCOLORS WITH TRANSFORMED WATER. There is so much to do!
Lauren Norris-Rodgers thanks for sharing your ideas I use the colored water for food . I freeze it and use it to colore mes macarons strawberry jam to have a nice red colore smoothies and more .
Awesome!
does'nt the color fade overtime when used to paint?
I like to bake mine just like a potato. Skin on, no foil, until easily pierced by a knife. Then I cut them in half, spread a little butter on them, and eat them skin and all. The dry bake caramelizes some of their natural sugars and it goes really well with the saltiness of the butter. Plus they say much of the nutrients are in the skin. They do take longer than similarly size potatoes to cook and they do ooze a bit so put a drip pan on the shelf below them in the oven.
ß
They also say much of the pesticides are on the skin as well.
Thank you
@@alvareo92 ohhh
Lectins are in the skins. Do not eat the skins. Same with sweet potatoes and carrots.
One of my aunts used to pickle beets for me. I was one of the few people she knew who enjoyed them, so she always had a jar waiting for me. They were so tasty and acidic with a nice hint of sweetness. She passed away last year, so the onus is on me to learn how to pickle beets. Shouldn't be too hard.
It's easy. Just take raw beets, peel them, cut them any way you like, put in a jar, cover with light brine (2-5% salt solution), add any spices you like, lots of garlic is good and put in a piece of dark rye bread to start the fermentation (we call it "black bread", heavy, rye, no chemical additives). And wait several days, drink at least a glass every day or use it to make barszcz (borscht).
My mother grew and pickled beets just for me. Another thing she did was to pan fry beets with potatoes. Also very good.
Pale Horse how to make egg parathas
Don't forget the peppercorns. Sliced thin this red pickle is offered at a typical Swedish Christmas Smorgasbord where any red foods are sought for the table .... Including candlesticks painted red with red wax candles.
"Sill salad" is a very special cold recipe made with small cubed potatoes and beets with the tantalizing addition of chopped herrings in wine sauce ... Mixed with heavy cream ... Lastly, crumble chopped egg whites and yellow yolks to the top before serving.
60 Monet's ru
As a dyer of wool fiber I can assure you thru many accidents and experiments beet root does not stain. It will wash out, even if it looks like it's there to stay, it's not. Your hands get stained but even they wash out in a short while. Turmeric on the other hand does not!
Would break my heart to throw away so much , when you are raised poor not wasting food is ingrained in you for the rest of your life !.
He's teaching French cooking, for gourmet....but you know at home we use the scraps for soup or sauces.
Good for the health
Hopefully putting a space in front of punctuation marks isn't ingrained in you. Stop it.
Pale Horse No, you stop it ! No need to be rude here ok ? Do you get paid to correct comments online or just enjoy being annoying ?
DianeCanDo Flamtaps punctuation please!
I love baked beetroot, it is soo sweet and earthy....However, Baked beetroot does not take 25 minutes, it takes about 40 to 60 minutes to bake at 350F if they are large and whole.
I know hey, everything he says is bs.
Thank You
He can’t cook haha
I peel them quickly with my hands under running water. So easy
Good morning ri
thanks for your time .. and your accent... live in Taiwan ..haha...gave me some confidence ..super healthy... nice to see ...
I baked my 3 beets only last night in foil (with an inch of the stalks left on) for an hour, then when cooked ,rinsed the skins off under cold water, stalks fall off too ............... much quicker way to do it lol! Today going to thinly slice one, sprinkle olive oil over them and bake in the oven to make beetroot crisps.....yummy!
Aluminium foil causes cancer!
cut the green tops off and plant in your garden it will grow another beet
In summer, I use my crockpot. The beets are wrapped in foil, and it's 4 hours.
In my county we wash them, shred them on a grater and sprinkle it on vegetable salad. We also blend them with ginger, lime juice, water and sugar to make a refreshing drink. Nothing goes to waste.
The drink sounds delicious! Which is your country?
@@georgealderson4424 Jamaica
@@abdulhaqq1980 Very nice and warmer than UK
Great stuff. I could not believe how much he put in the trash tray. More beetroot in the trash tray than in the tray to use for meals. Done correctly less than 5% is unuseable.
Never cut your beets before cooking makes them bleed.. simply put in water bring to boil. Put on simmer for 3-4 hours. Cool rub with your hands peel comes right off. Cut up beets. Into bit size pieces. Good with real butter and salt.
Ji
Thanks Lorraine for saying exactly what I needed to know. 😊
L B, the right way to cook them.
True! Lovely food
1
was looking for this..your English is very good
nice way to prepare beetroot ,I love it sooooo much and in Egypt we have popular beetroot salad ,we make it with little bit of garlic , cumin ,salt and pepper and some oil and it tastes sooo good .
Mahy 191985: It's also good with olive oil, lemon and dill.
ohhh really
Mahy 191985
1
Mahy 191985 that sounds lovely I’ll definitely give it a try x
Mahy 191985
Trying this right now w the beet I just picked (TH-cam short of it uploaded). I’m currently waiting for my oven to preheat! Thx for sharing! 😊
Once again thanks for the last method of cooking beets. I tried it yesterday and by far, the oven method is the best way to cook beets. The result I got was soft, super sweet, and super red/pink beets; just amazing! I used to boil them but no more...
I agree with you 💯. It's the only way I cook beets. I wash them, cut off the tops 6 inches from the bulb, leave the tail on and them bake them. AND the only part I throw away is the tail.
Oven method is excellent, it maintains all the nutrients❤❤😋 delicious
I learned from you how to prepare beetroot.first time i saw it..thank so much for sharing your video..
You can pickle the beets which is great during the summer time. They are cool, sweet, and tart. Great! Slice cooked or canned beets, add a little vinegar, sugar, water, and if you like a tiny pinch of salt. Yummy. You can also buy canned pickled beets. They are also very good.
I also add spices to mine cinnamon, cloves, ginger is especially good. When I’m pickling them that is.
In Sweden we make a salad with pickled beetroots and sour cream. Optional - a bit of dill or horseradish
pickled beetroot is extremely common in australia, probably more so than fresh beetroot. a slice of pickled beetroot is also pretty common on Aussie hamburgers, at least it was before hamburgers got fancy, anyway.
Delicious, nice demonstration
i usually steam beetroots. after cooked well, peeled, cut in cubes, put in a jar with salad dressing (lemon juice, extra virgin olive oil, honey, salt, pepper and a bit of water), yum :-) but i learned new technique from you. Thanks
You have a great personality! Thanks!
U didn't waste my time n explaing, I was impressed. I will b watching u more. Thank you
I appreciate your efforts but what a waste full way of cooking. It leaves one speechless.
Inge
@@ingelill3743 l is ki ki
Merci
You are super organized.
All I have ever done is boil them, skin on, till done like 45 minutes! SLipped the skin off and proceeded with my recipe! EZ PZ...
Di boil krk juice piny m harj to nhi
@redol θ
Try roasting almost all vegetables on a sheet pan. Peel them first and cut into wedges. It works with carrots, potatoes, sweet potatoes, onions, butternut squash, eggplant, brussels sprouts, peppers, etc. Boiling in water diminishes the natural flavor of vegetables. If you like vegetables, you'll flip over the natural, fresh taste when made this way. Just drizzle with olive oil, salt and pepper, toss together, and roast in a 400 degree oven. Add some herbs if you like. P.S. Keep the beets pushed over to one side--the juice from them will color everything (a beautiful) magenta!
Believe or not I used to hate buying beets although I LOVE the taste, and it's full of nutrients as well. The reason is it would take over an hour sometimes tow to boil it. I'm glad I found you 👍🏻👌🏻
I just cut it into small pieces, put them into a pot with little water, cover it and steam for around 20 mins.
Hey, Never cut the beet root until AFTER they have been boiled. And keep the tops & steam them lightly. NOTHING contains more natural potassium.
So you can eat the tops?
@@evamariesneed-rodriguez7047 - Absolutely. They compare to Swiss Chard with a hind of beet flavor
Yum thanks.
@@evamariesneed-rodriguez7047 Only thing you do not eat is skin, the root growth and any stalk growth at the top. If it still has the leaves attached you can chop the leaves up and use in stews, soups etc. It is a very productive vegetable with less than 5% being wastage which can be fed to poultry or composted or placed directly into garden beds. On a farm nothing is wrapped and thrown away. Every part of every vegetable can be used for something either for human consumption, animal consumption or recycled back into the soil.
Thank you for the wisdom! Shall cook them with the tops on in future. They are generally gritty, and difficult to clean. Which is the only reason we cut them off before cooking
Thanks for your wonderful lesson I will certainly try prepare mine for trial to see how good it is really going to turn 0ut.❤
Am from the pacific so that was my first time to know how to cook or prepare beetroot. I love that vegetable but we hardly grow it here. Just saw that you wasted some good amount of it while cutting. You have a good sense of humor. Enjoyed and thanks.
I slice and put into my food processor. I add salt pepper butter. And yum! Perfect everytime
Do u boil before slicing?
The greens have many nutrients. this looks amazing
Yes! I use the greens in smoothies! Are they good sautéed like spinach, do you know?
What greens
Bravo!!! J'aime ca dans le salade
avec cauli fleur, vinaigre de vin, le
sel, le piment,et unpeau de sucre.
( je suis votre fan aux Philippines)
Encore bravo monseur chef!!
Not Intended to insult you thank you for taking the time to show how you make be much appreciated and looking forward to other ideas you may have thank you God bless you
Wonderful to see how it goes as it's so good for us to eat this .Thank-you.
Oh, I didn't know you can wrap them in foil to bake, nice. I use to steam them and use the water for soup or for color in marinated hard boiled eggs. The juice stains the egg whites pink. What do you do with all the still good extra pieces you discard?
bookmouse770 if you do a good job you should just peel them and have only the skin left. But yeah you can definitely use the offcuts for colorants I sometime use it to make tandoori colouring
better to use natural than food coloring for sure.
bookmouse770 sisters in laws uses juice to do there pjckled eggs
wrapping in alluminum is not healthy
Pickled beets and pickled beet relish canned is real tasty. Dad made it every year while I was growing up.
You waste a lot of the beetroot
Composting.
Chickens
It's nice lesson of preparing beet🎉 I will try to cook it😅😊
Thank you I just bought some, cleansing and low carbohydrate.🤠
Anyone in Australia wanting to know the best way to get beet stains off your board and your hands, try Koh. It works on turmeric stains too. It’s non toxic so I spray it directly on my hands as well and watch it dissolve. Awesome stuff 😊
Thank you Monique, does it remove turmeric off clothing also?
@@williamgissy7248 I’m not sure. I never got it on my clothing. Hands, bench, board, fridge door, bench, walls…yes. On those the Koh sort of lifts it. You spray it and it… geez it’s hard to describe… it sort of pulls it away from the surface into little beads almost. Let it sit about 30 seconds then you just wipe with the cloth. There’s a point. None of my Koh cloths have turmeric stains. I used to make golden paste for my dogs about every 3 weeks and I did that for over 3 years and I always made a mess and once I tried Koh I always used it to clean up. So every 3 weeks for about 2 years or so until my older dog died and my younger one became super fussy. I never soaked my cloths or did anything special with them, just dumped them in a pile until I had a load of towels to do. I don’t do a pre-wash spray, just use a very basic (cheap) detergent, and a 60°C wash on a normal cycle. My machine has a stains cycle that takes ages but really works, but I’ve never felt the need to run my cloths through that. So I would say yes it must remove turmeric from fabric or my cloths would be covered in stains. I don’t know if it makes a difference though that the Koh and the turmeric go on the cloth at the same time. Perhaps if you have a stain that’s been there for a while it might not work, but I would think it’s absolutely worth a try! It really is amazing stuff. I have a chronic illness so I absolutely love something that takes all the hard work out of a task, especially if it doesn’t kill me with fumes!
Try baking soda and lemon juice. Let it stay for 15 min. Then wash with hot water.
@@myrnalaserna4910 Koh is far cheaper than lemon juice. More effective too I think. But if you have a lemon tree producing more than you can use, that will work to a point. For really stubborn things like beetroot and turmeric though, just use the Koh.
Thank you for your video. I am going to make a beet salad for a dinner party and I didn’t know how long to cook them so very helpful.
Thanks for sharing recipe
, I like the format of your video and I am in love with beetroot so thank you so much for the upload
Thanks for sharing,,,be blessed
You literally wasted half of the beetroot just to make a square cut!
It takes all sorts to make a world. He's a wasteful sort 😂
I said the same thing. He is very wasteful.
He is just giving a demonstration. No one would really waste anything, it is just informative. All I needed was the time it takes to cook. You take what you need from the video.
Wow This is a new recipe to me thank you
So much waste, half of everything he is throwing away is still edible
So you can eat the skin too? I recently ate raw beetroots for the very first time and also removed the skin.
Like potatoes
@@jhnshep thank you
The skin is not fun to eat. You can cut them into wedges like a tomato, salt, pepper, olive oil and a few drops of good balsamic vinegar and fresh goat cheese.
@@aggy7543 will try that. Thanks
Really helped alot man lots of love from pakistan french cuisine is great😍
Thanks French Chef I love Beets-just got some 😋 Stay Well🌟🐦
Excellent and thanks
Even there leaves are good to eat.they.taste better then spinic
I was always told beet leaves are poisonous??
Beetroot leaves have a greater iron content than spinach ....friend who had eczema all over his body took 12months to correct this condition with beetroot leaves supplemented with other vegetarian delights. Fittest mid age man I've ever known..
@@johngeddes5918 thank you john that's helped me alot my grown up son still gets exzma so thank you for the tip
@@jeanettereynolds3151 No problem...my friend was under the care of a naturopath (old school) ...went from being crippled by the disease to being radiant....took 12months of dedication. Became a natural part of his everyday routine and would chide all around him about poor food practices. My daughter and one granddaughter have small areas of eczema but won't dedicate to dietary prevention.
@@johngeddes5918 thank you john for all the info realy kind of you
Wow your Amazing show us and thank you so much for sharing how to cook beetroot’s .
Watching Washington DC🇺🇸🇵🇭God Bless 🥰
Just want to say thanks..! For me I’ll eat everything.
Thanks sir its was very help full
Having always thought cooking beetroot was too hard I'm going to try it. Thanks.
Took abt an hour to steam. That was from the fridge tho. Maybe next time I'll zapp it in the microwave oven for a minute or two first 😁
Good job sir, good job.
You hsve such a beautiful French accented English 🌺🌺🌺
That is one way but there are numerous others which people are welcome to try and enjoy whichever suits them best.
Yes just the way my family cooks them.
We slice them in cube and mix them with cooked Idaho potatoes and cooked carrots plus mayonnaise. Mmmmmmm perfet salad. Try it it's very tasty.
Merci beaucoup...
We love thinly grated raw beetroot tossed with vinegar, olive oil, honey. For a treat, add a dollop of full cream yoghurt, top off with roasted nuts or roasted seeds like flax, sunflower and pumpkin seeds.
Thank you for sharing your idea. Great suggestion that I am going to use.
It's also great in a black bean burger..
Nahhhhh no nuts for me! I'll stick with plain beet juice for my high blood pressure 🙄.
I prepare beets quite often. Instead of cutting the skin off after baking, I rub the skin off with a paper towel while it’s still warm. I also marinate the red beets with Braggs Organic Apple Cider Vinegar. Another way I prepare beets is run (uncooked) equal size beet with a peeled Granny Smith apple through the grater of a food processor along with some fresh ginger. Then mix some olive oil, red wine vinegar, salt and pepper. It’s crunchy and refreshing especially at a picnic.
Vicki Dash-Slesinski. I do this too. Love Braggs. Apples and beets are good friends...fabulous salad.
Will try your lovely recipi
Did you cook it at 180C or 180F?
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets.
The beet is the melancholy vegetable, the one most willing to suffer. You can't squeeze blood out of a turnip...
The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.
The beet was Rasputin's favorite vegetable. You could see it in his eyes.”
― Tom Robbins, Jitterbug Perfume
Kathleen Craig njhhy
Amparo Rubio I don't know what that means.
Kathleen Craig That left me speechless. Never was a vegetable described with so much passion.
Kathleen Craig
@@tinaarzana3977 agree with you totally
Thank you thankyou thankyou for your time and tips bless you prayers
Well said Hardeep
You can't beat a beet!😁
I love pickled beets and they look so pretty.
I love your accent!
Sometimes, I eat my beets raw. I wash and grate into my salad.
Thanks a lot for the three ways to cook beetroots.
I couldn't imagine throwing all that away… What a waste. But thank you for sharing your cooking tips.
Composting
I love cooking , i ll try , to cook it. Like potatoes . Can be mixed w/ meat ?
I still remember cooking French food . As i live in france , thanks
Ikr I get trigerred
@@andalamoore
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Make borscht with the beets. Borscht is a beet soup common to the Russias, Poland, Lithuania, and the Jews from those countries. There must be at least one million different varieties and likely one of them you will love. There are Manischewitz and Gold's brands. I like eating them cold with a hot boiled potato, sour cream, and some dill.
Thank you so much I didn't know if I can do that in the oven
Wow I learned it from you blessings
Betroot is also healthy miracle vegetable for all thank for sharing
Excellent presentation. Thank you. Your oven method is the best.
Excellent
I’m ukranian, beets are our national food. I cook it in stimmer for 1,5 h., then in cold waters-and it’s done. Never cate it before
Slava Ukraine 💕
Thank you so much for this as I have always wondered about it.
Boy! It makes you want to go out and buy a can of cooked beets.
I peel the beets first, then chop them, and then cook them. So simple;
Simple but you boil away alot of the nutrients, unless you use the boiled water in Smoothies later.😊
Can i peel them ..dice them and boil..then use the water to drink when cool
Interesting to see these prep techniques. I roast beets often, but more simply. I trim and wash, as shown. Then I place them directly on the sheet pan, coat them with oil, and place the pan in the oven at high temperature,. If the beets are very large or time is short, I cut them into halves or quarters. For the table, I place them in a pretty bowl with a sprinkle of fresh herb (parsley, thyme).
I never boil beets. Nor do I think I would change to the foil method because i prefer for them to lose some water to concentrate the flavor (and reduce the amount of the messy juice).
If possible, I make enough to store refrigerated for eating over the next few days or pickled them for longer storage.
Thank you for the recipes
Thanks for sharing your detailed recipe .
I baked the beets at 180 degrees for 30 min like he suggested. The beets are still hard as a rock lol
350 f
180 Celsius. CELSIUS. :D
No to cutting of the root, that causes the beet to bleed out in the waster or in the foil, and no to cutting off the top so close to the actual beet, leave some of the stems on, when cooked it will come off easy. No nee to cut the top and tail again, you did that allready, throwing away the best parts of the beets! Pressure cooking them is even better and quicker, on about 10 minutes.
Thanks for your comments...👍
Absolutely necessary beet not to be wasted by cutting off, exactly said, pressure cooking is better.
Thank you that looks so easy to do :)
I agree that in the oven is the best. It keeps the bright red color that one would lose if boiled. In addition, I always learned that any veg or root product (they grow under the soil) must be started in cold water. Anything that grows above the ground is cooked in boiling water. N’oblesse oblige.
I boil the beets , the skins slip right off. Slice them , put the slices in jars and put the pickling spices .water , vinegar and sugar that I have boiled into a syrup over them and invert the jars for a week ! They are de..licious !
you forgot to say that the leaves are edible too. They cook just like chard and they´re really good!!!
Really? I gonna try it thanks!
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Yummy beets. Also raised poor, I don’t waist food if I can help it. Going shopping tomorrow! Beets I have very good for you take it and also be juice if you are crazy about the taste other fruits and vegetables can be added to the juice good for you and good tasting. Bon appétit🤗🤗
I love the thoroughness of the tutorial, there maybe some linguistic disparities, but on the whole I learn a lot from these videos.
Merci.
U kI
5
Ty for sharing it love it ❤⚘🍦⚘💜💚
Dude’s production quality has come a long way in 5 years.
Merci Monsieur. I love beetroot and often had it at home, grown by my father and prepared by my mother but, in all my life, I have never done anything with them except eat them, so this was most useful. Thank you. Blessings and peace
I peel and dice into cubes and bake with a little drizzle of olive oil. Nice as a side or component to a salad with rocket and feta.
Can blend and use tp make juice with either milk vanila and nutmeg, ot ginger ,lime
We grew our own. Pop them in the pot. Boil. Stick a fork in the top while still hot and peel. Quarter them, toss with butter, salt and pepper. Love them to this day.