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Baking: Beets

Thomas Keller

Lesson time 11:31 min

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

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.

About the Instructor

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.


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

Keller's ethos reminds me of Paulo Cuehlo's words--that you could see your daily work not as a means to an end but as a joyful offering.

I like this approach and attitude. Less hype, more technique! Same way I teach . Need the tools before your can express your creativity. All in!

Very thoughtful and thorough. Something as "basic" as scrambled eggs is brought to life with more meaning.

Awesome, The essential philosophies and Chefs thoughts just ppulls everything together!! Totally Amazing! Thank You.


Diane M.

I baked beets earlier today, just like this! Hadn't seen this video and I actually don't know where I learned this method. It wasn't from my Mom, she was beets in the can generation.

Patricia B.

Dear Chef Keller, Loved the lesson and the beets too! I don’t mind the finger stain. It is part of the FUN! Best, Patricia

Nancy D.

Loved the concentrated flavor and beautiful colors of the red and golden beets. Used the baked beets from this class in the beautiful and delicious Roasted Beet and Potato Salad with Soft Cooked Egg, Smoked Salmon and Mustard Vinaigrette in Ad Hoc at Home.

Derek B.

Chef Keller has mentioned a few scenarios where dehydrating vegetables focuses flavor (like curing zucchini or baking beets). Are there any cases where preserving water within the vegetable is helpful?

A fellow student

as a note the shiney side has a coating on it that you probably dont want in your food, which is why its always best to use the dull side. its shiney underneath anyway.

Jason A.

Beets are not my fav, but golden beets are not that bad. Much more milder. ~Jen

Tom W.

Liked this very much, made this many times. Also, liked the video... the delivery is very relaxing, almost meditative.

Maggie A.

I made this tonight with very large golden beets. It took much longer for 1 hour and 30 minutes to cook, but it was delicious! I will never boil beats again. I can't have vinegar or shallots/chives, so I dressed with olive oil, fresh oregano, and salt.

Gerilynne M.

I love beets already and didn't need any convincing. That salad looks amazing and I can't wait to try it!


i love watching this. it's pure joy. Can't wait to try it too, but wanted to watch all of it first. I love how proud he looks every time something is done and how he always says: "our pan roasted zucchini" or "our puree" like we already helped him doing it. Great masterclass and there is so much in there for me being a vegetarian. thank you and greetings from Berlin!