Comments on: Golden Beets Recipe with Teriyaki Glaze

By: erin wysocarski

erin wysocarski — Mon, 27 May 2024 10:40:29 +0000

In reply to Jocelyn Graef. Jocelyn, thank you so much for your very kind feedback ... it means the world to me that you like our content! <3

By: Jocelyn Graef

Jocelyn Graef — Sun, 26 May 2024 15:27:11 +0000

Just have to say it: Your site is one of the very best for interesting food and stunning photography. I’ve been following you for years and have appreciated your taste and recipes tremendously. All due respect for your art(s) and elevating the vegetable.

Keep it up and thanks.

By: erinwyso

erinwyso — Mon, 17 Sep 2018 11:01:55 +0000

In reply to A. Ku.

Yes, there would! Salt roasting gives a completely different texture than steaming. You can mandoline salt-roasted root veg, as it has a denser, drier texture throughout — steaming just uniformly softens everything up.

Since the skin is left on during salt-roasting, then peeled, salt is not acting as a seasoning agent here, but rather as a way to encase the root veg and lock in just the right amount of moisture during baking.

By: A. Ku

A. Ku — Mon, 17 Sep 2018 02:57:27 +0000

Hi Erin. Would there be a quite marked difference in the final result if one were to just “gently steam” the beets until the desired texture is achieved, instead of salt roasting? Other than any slight saltiness that may result from your method (though it seems there wouldn’t be), I wonder. Thanks in advance.

By: erinwyso

erinwyso — Mon, 14 Mar 2016 23:26:47 +0000

In reply to De Aun Tollefson. Hi De Aun! To make the beets more meaty, you'll be packing wet salt all over them, as opposed to just setting them on top of a bed of salt. Hope this helps and you enjoy the recipe. :)

By: De Aun Tollefson

De Aun Tollefson — Mon, 14 Mar 2016 23:14:27 +0000

Gorgeous dish, Erin! I would love to try this, but I’m a bit unclear on the distinction in the directions between slow roasting the beets in the first method, versus the “meatier” version. Would you be so kind as to clarify?

By: steve lassoff

steve lassoff — Mon, 02 Mar 2015 23:56:50 +0000

That is about the most beautiful vegan dish I have seen! I wouldn't even attempt to make it, someone needs to open a restaurant.

By: Caitlin M

Caitlin M — Sat, 28 Feb 2015 14:56:21 +0000

this looks fascinating! i definitely want to try this technique.

By: erinwyso

erinwyso — Fri, 27 Feb 2015 19:38:31 +0000

In reply to morestomach.com. No, the skin is left on during roast time, and is thick enough so the salt doesn't get through.

By: morestomach.com

morestomach.com — Fri, 27 Feb 2015 18:40:41 +0000

this is really interesting. it doesn't make the beets salty roasting it in it?