I always cook beets by roasting them at 400 degrees. I keep the skin on and toss in olive oil and sprinkle with salt.
But recently we had a salad at a restaurant and the beets were sweet and were crisper then when I roast them. Now I'm wondering if they were roasted or cooked another way. I always thought that roasting would give them more flavor, but is there another way that will give a crisp texture?
The salad featured brussel sprouts, cauliflower, red leaf lettuce and carrots. I'm very sure that the cauliflower and brussel sprouts were steamed, then shocked. The carrots were probably roasted.
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