Do you still think that boiling beets is long and tiring? But knowing simple and effective tips, whole beets will be cooked as quickly as possible, while retaining all their unique beneficial properties. Step-by-step recipe with a photo. Video recipe.
Beets are a unique vegetable with many beneficial properties, which is why they are very common in cooking. Salads, first and second courses are prepared with it. For the former, most often boiled root crops are required. Beets are cooked for a rather long time - from 1, 5 to 2 hours. It depends on the size and age. Therefore, in most cases, this nuance is taken into account and the tubers are boiled in advance. But sometimes it happens that there is no time for long cooking, and then the task of reducing the cooking time of the vegetable arises. Today we will find out one of these ways.
Secrets of how to cook beets properly, and more …
- Do not cut off the tail during cooking. If you violate the integrity of the beets, juice will flow out of it, it will turn out to be whitish and watery.
- At the beginning of cooking, do not salt the beets, because the salt will evaporate anyway and harden the vegetable, which will increase the cooking time. Salt the already beetroot dish.
- Beets will retain their beautiful bright color if, after boiling, add 0.5 tsp to it. vinegar, 1 tsp. sugar or a little lemon juice.
- Don't like the smell of beets? Neutralize it by placing a crust of bread in a saucepan.
- If the beets are dry, scald them with boiling water, fill them with water at room temperature and leave to swell. After that, send it to the fire without changing the water.
- So that other vegetables (for example, potatoes) do not "stain" in the vinaigrette, cut the boiled beets into pieces and sprinkle with vegetable oil.
- Caloric content per 100 g - 89 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Beets - 3 pcs.
- Vegetable oil - 1 tablespoon
- Citric acid - 1 tsp
Step-by-step preparation of quick cooking beets, recipe with photo:
1. Pour drinking water into a saucepan and place on the stove.
2. Add vegetable oil to the water.
3. Then add citric acid and bring water to a boil.
4. Use a brush to clean and wash the beets well. Do not remove the peel, cook the fruits with it.
5. Dip the beets in boiling water so that the roots are completely covered, otherwise the water will boil off before the vegetables are cooked.
6. Bring the water to a boil again over high heat. after adding the beets, the temperature will cool slightly.
7. Boil the beets for half an hour without covering the pot with a lid, and transfer the fruits to a bowl of ice water. Soak it for 15 minutes.
8. Drain off cold water and use beets for salads and other dishes.
The secret of fast cooking of beets lies precisely in the temperature drop, which brings the beets to readiness and the whole cooking process takes 40-50 minutes. If you put the root vegetables in a saucepan of cold water and put it on the stove, then the cooking time will be 2-3 hours. Therefore, always end the cooking process with cold water. Then the beets, besides being cooked, will be even easier to peel.
See also a video recipe on how to quickly boil beets.
