Ask the Splendid Table: In a pickle? Roast beets before peeling

Q My dilemma is peeling beets and not cutting myself or having my hands turn purple. I roast them because we are putting up pickled beets for winter. Thanks for the help.

PUTTING UP FROM THE MARKET

A It sounds like either you are trying to peel them raw or aren't cooking them long enough.

Three things will solve the problem: First, don't peel the beets before roasting. Second, wrap each beet in foil so they steam slightly as they roast (which makes them easier to peel). Third, roast them long enough to have them soft when you insert a knife in their centers. If you do all three and let the beets cool, you should be able to steady the beets with a fork while you slip off the skins with a paring knife.

I know you are pickling them, but while you're roasting, do some extra for a beet supper salad (see recipe).

Fresh isn't always best

Q Big batches of egg salad were on our reunion menu, and my eggs were an embarrassment even though I got them the day after they were laid. The yolks had green rings; then I'd try to peel the egg and half the white came off with the shell.

A Eggs may seem guileless, but they can be little turncoats. Believe it or not, your eggs' freshness probably betrayed you.

When very fresh, the egg's higher acid content makes peeling difficult. Eggs close to the expiration date on their carton contain less acid. Cook them in salted water to help firm the white. Once done, cool them fast in cold, running water.

Green rings are the blending of iron and sulfur that comes from overcooking, too high heat or not cooling eggs quickly enough.

Here is how to avoid both your "challenges": Hard-cook eggs by putting cold eggs in a saucepan, in a single layer, in cold water to cover by about 1½ inches. Add 1 teaspoon salt for every 4 eggs. Bring them to a boil over medium-high heat. Then immediately lower heat so the water bubbles gently. Cook the eggs 3 minutes. Cover the pot, remove it from the heat and let stand 15 minutes. This is when the eggs finish cooking. Now put them under a faucet of cold, running water until they are cold. When cold, peel them or refrigerate the eggs up to four days.