Culinary Arts

Baking: Beets

Thomas Keller

Lesson time 11:32 min

Chef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.

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Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

simply amazing. Love Thomas Keller, his fine way of exlaining his calm voice and incredible knowledge. My tomato salad and beetroot salad is now so so good. Thank you, merci beaucoup Chef.

New methods and philosophy to apply and make food an enjoyable experience.

This class has made me more careful in my preparation of food. My husband says it has raised my cooking skills a lot. I really enjoyed it and thank Thomas Keller.

Amazing! Very descriptive and useful for amateurs and those that already know how to cook. I loved it!


Comments

Ron

Another cool variation on this salad is to use the beet greens along with the root. You chop them, sautee lightly and add to the salad. As a side note: It seems that Chef Keller's favorite vegetable is the one on the plate in front of him at that moment. I love his pure appreciation for nature's bounty!

Shaka

my first realization that my '1 year old' convection oven is not properly calibrated, after beets were still not done after an hour! Threw in a thermometer that I used in my last oven to find out I was 50 degrees below temperature :( adjusted and got it where it needed to be, beets were delicious when done (only had good quality regular balsamic vinegar....going to make again using aged product to see how much better it tastes)

A fellow student

I usually bake beets and add garlic, prunes, and roasted walnuts or hazelnuts, but this recipe was very satisfying in its simplicity, but fullness of beets' aroma and taste.

A fellow student

So I’ve never made beets. Is this something that can be made in advance then reheated or do you serve it cold?

Deina D.

I'm loving all of these lessons but haven't been able to download any of them (MacBook Pro). Any suggestions? Deina

A fellow student

My dislike of beets goes back to my childhood, when my mother would open a can of beats, heat them and say, "Eat them, they are good for you." But, after watching this lesson, I'm going to give them a second chance, because I'm sitting here and my mouth is watering. Thanks TK

Lindy F.

I've always baked my beets, but they've never tasted quite as good as this with his simple additions to enhance their flavor. They're so beautiful, like jewels in the dish.

Diane T.

Wow! I have always boiled by beets....will definately try this process next time I am making my beets......Beets are also my favorite Veggie....thanks for all the new techniques you have taught us! Onward! Am absolutely loving this class!

Nima D.

Instead of wrapping the beets in foil and then putting the foil in the baking dish, he could have skipped the foil altogether and placed the beets straight in the baking dish. These baking dishes have lids. Those lids would capture the moisture just as well as the foil.

Radhika B.

Loved the shallot chopping technique. The baked beet truly tastes so full of flavor. I will never boil it again.