By sugarpea on October 08, 2003
Photo by Andi of Longmeadow Farm
Photo by Andi of Longmeadow Farm
"Whenever I need cooked beets, I don't boil them, I bake them. They're less messy, easier to handle and far tastier. The moisture is inside the beets, not in the boiling water. I've included 2 ways to use them."
Serving Size: 1 (70 g)
Servings Per Recipe: 3
"Excellent way to make beets, one of our favorite fall vegetables. I liked not having to wrap the beets in foil, but put them in a covered casserole because we avoid cooking with foil. Great idea. In my ignorance,I have always washed my beets before baking them, not knowing that the water would make them steam not bake. Makes sense when you so plainly state it. The beets came out so tender and sweet that I just used a little bit of butter and just a pinch of sugar and salt. Couldn't be more delicious. Thanks Sugarpea for a new twist on baking beets."
"I have never been a big beet fan, but as a get older I understand the importance of adding more nutritional food to my diet. I followed the recipe as provided and added the cream and lemon juice. It was very tasty. My wife who is also not a big beet fan tried it and enjoyed it. I will definitely cook again."
"Great method! After baking, just used the butter/salt and pepper routine. Excellent! Thanks for posting!"
"This is such an easy side dish to make. For my anniversity I made this but instead of cutting the beets up. I made something like radish rose with the whole beets, put them on the plates and drizzled the cream sauce over just before serving. The red beet juice swirling with the cream was a stunning visual presentation. And very tasty to eat. I planned beets in my garden so I can have this more often."
"Thank you so much. These came out perfectly, and easy to peel with my fingers. I melted a pat of butter with a tiny amount of maple syrupin the microwave to coat. It was absolutely delicious!"
"I made these plain into our own dish which was tasty."
"These are delicious!! Will cook them this way for pickled beets, too!!"
"Won't ever boil beets again - this method is far better. Thank you for the tip about not washing them either, it seems I learn something new everyday. I made your "Dressed" version - very yummy! PS, I didn't find the beets very easy to peel - it took me quite some time."
"I've always loved beets, but now that I've tried them baked like this, I realize that this is the best way to cook them no matter how you eventually dress them. Everything is better about the beets with this method, from the texture, to the flavor, to the sweetness, and I bet there are even more vitamins because they just taste richer. I'll never boil a beet again (unless I'm making borscht). Thanks!"
"I thought I had reviewed this, but I guess not. I first found your recipe 4 years ago or so, and this is the only way I cook beets now! They truly taste fabulous, and I thank you for the enlightenment on how to cook beets properly. Thank you!!!"
"So simple! This was my first time doing anything with fresh beets and they came out wonderfully. I didn't bother covering the casserole dish with foil, and I baked 3 beets (of varying size) for 70 minutes. Skins (and remaining dirt) peeled off easily, and they were delicious simply sliced."
"These beets were awesome!! I took them out of the oven, peeled them with a knife and fork, put a little butter on them...they were so sweet!! No S&P, just sweet beets!! Thank you for sharing sugarpea!!"
"I had one very large beet and mine took almost two hours. First time having fresh beets and they were very good. Would like to try the cream next time."
"I normally just make beets using olive oil, vinegar and garlic, but my hubby doesn't care for vinegar. So, I have been looking for a different way to prepare beets. This is my second time I have tried a beet recipe from this site, and unfortunately the baked beets in cream is a no go for me. Would probably not make again."
"I have always bought canned beets, and I hope I never have to again! These baked beets are so tasty, and easy to make even the kids love them! I just make them plain with butter and salt, and I can't believe how much better they taste than canned beets! Love this recipe!"
"this is the way I always cook mine; we love them just by themselves. I always make extra and use some in a salad the next day."
"I used this baked beet recipe to prep my beets for Recipe #119540 Harvard beets. Super easy and extra tasty!"
"After all the rave reviews, I was prepared to be amazed. Instead I got an easy, straightforward recipe for beets. I guess less messy than steaming cut beets, but the flavor seemed about the same. Yummy, yes. Earthshattering, no. I would make again though."