How do I roast beets to easily remove the skins?
Ideally, when roasting beets, the skins should just come right off once they're done and cool. I don't seem to be good at this, though: sometimes they're great, and sometimes the skins are pretty clingy. What should I do to guarantee easy peeling?
Best Answer
The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.
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What is the easiest way to peel a beet?
Smaller beets take about 20 minutes, medium beets about 30 minutes and large beets about 40 minutes or more. Allow the beets to cool for a few minutes, then place them under cool water and rub off the skins with your fingers. (It's a little messy and your fingers will get a little stained, but it's ok!HOW TO Remove Skins from Cooked Beets
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Answer 2
Blanch them first to remove the skin, then roast them. This method works for tomatoes as well.
Here's an example from ForkBytes
Blockquote Bring a pot of water to a boil. Add the beets and blanch briefly, until skins are loose, 3 to 5 minutes. Remove the beets and immediately plunge them into a bowl of ice water. Peel and cut into bite-sized pieces.
Obviously, you don't have to cut into bite-sized (I recommend not, to keep them from bleeding) and can proceed with your usual roasting method.
Some pro recipes just say cool them slightly at the end of the roast and peel. Again, this keeps the bleeding to minimum. So the above answer is assuming you want the easiest peel.
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