Published March 1, 1994.
In looking for the best beet recipes, we paid special attention to minimizing "bleeding.” We also wanted to find beet recipes that would showcase the vegetable’s intense flavor. We found that steaming produced beets moist enough to use in any recipe. It also minimized bleeding and concentrated flavor in much the same way that roasting did. Foil-wrapped roasted beets were more moist than unwrapped roasted beets, but the latter had more flavor. Whatever the cooking method, we minimized bleeding by not peeling the skin and by not slicing off the tops of the beets prior to cooking.
Roasted beets bleed very little when cut, so they can also be used in recipes. Just remember that the dish will take on a sweet and very distinct roasted flavor.
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