Roast Beets
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Rub the beets with a towel soaked in brandy.
Place the beets on a wire rack in a roasting pan.
Roast for about 6 hours at 300°F (150°C) until the crust is carbonized.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beets
- Form the main body of the dish, becoming sweeter and tender as their sugars concentrate during slow roasting.
- Brandy
- Adds aroma to the surface of the beets as it is rubbed on before roasting.
The step that matters
Roasting until the crust is carbonized. Six hours of slow dry heat drives off moisture and caramelizes the sugars in the beets' skin, so the crust darkens and concentrates flavor. Pulling them too early leaves the crust pale and the flesh less sweet.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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