The food lab better home cooking through science ( PDFDrive ) 984

were exposed to the canned variety as a kid Those are not easy to like A freshly roasted beet, on the other hand, is something quite different Sweet as candy, rich and earthy, with a great sorta-soft-sorta-crisp texture, they’re one of my favorite vegetables I make one or another form of beet salad a few times a year, and these two are among my wife’s favorites Just like her, they are pretty, colorful, and best at room temperature You can boil beets, but the process will rob them of flavor (notice how pink that water gets?—that’s flavor going right down the drain) I’ve found that the best way to cook them is in the oven, in an airtight foil pouch They steam as they cook, heating up the air in the pouch, which allows them to cook faster, with minimal moisture loss Because you’re using a dry cooking method, they barely lose any juices or flavor And the foil pouch is a great way to add aromatics: a few sprigs of thyme or rosemary, some black pepper and olive oil, and perhaps some citrus zest After roasting, they are extremely easy to peel—their skins slip right off under cool running water To prevent staining your wooden cutting board, line it with a sheet of plastic wrap before working with beets ROASTED BEET AND CITRUS SALAD WITH PINE NUT VINAIGRETTE Beets and citrus are a classic combination, and, luckily, they’re in season together This salad combines grapefruit, orange, roasted beets, rosemary, and bit of arugula for some peppery kick (you can use whatever herb or salad green you prefer) I like nuts with my beets, and pine nuts fit the bill just fine A vinaigrette made with sherry vinegar, shallots, walnut oil, and a touch of agave nectar sweetens the whole thing  ... luckily, they’re in season together This salad combines grapefruit, orange, roasted beets, rosemary, and bit of arugula for some peppery kick (you can use whatever herb or salad green you prefer) I like nuts with my beets,... I like nuts with my beets, and pine nuts fit the bill just fine A vinaigrette made with sherry vinegar, shallots, walnut oil, and a touch of agave nectar sweetens the whole thing