How To Cook Beets So That They Do Not Lose Color

Alexander Bruni
Author: Alexander Bruni Time for reading: ~3 minutes Last Updated: August 08, 2022
How To Cook Beets So That They Do Not Lose Color

Red beets contain a huge amount of vitamins and minerals that have undeniable benefits for the body.

Red beets contain a huge amount of vitamins and minerals that have undeniable benefits for the body. But in order to use beets for cooking various dishes, they must be boiled. It is necessary to do this so that it retains the maximum amount of useful substances. And only experienced housewives know how to cook it correctly and so that it does not lose color for a beautiful presentation.

 

If you cook the beets as a whole, without cutting or peeling, then you don’t need to do anything with it. Just wash it to wash away all impurities. Tails do not need to be cut. Pour in water and bring to a boil. Cook over low heat, avoiding strong bubbling, until it becomes soft. You can check for softness 40-50 minutes after the start of boiling, using a sharp knife. Depending on the variety and size of the beets, it takes from 1 to 2.5 hours to boil them.

It is best to pour beets with cold water and then bring to a boil.

If you need to cook several root crops, then they should be about the same size. Make sure that it is not damaged.

 

If you need to cook a large beetroot, then it will have to be cut. Then when cooking, most of the color will go into the water. To prevent this from happening, the water in which the beets are boiled must be acidified. To do this, after boiling, add 2-3 tablespoons of vinegar or lemon juice to the pan per 3 liters of water.

To easily and quickly clean the finished beets after cooking, dip them for 10 minutes in cold water.

 

To use peeled beets, for example, in a vinaigrette, cut them into cubes and mix with a little vegetable oil. Thanks to this, the steel components of the salad will not be stained with beetroot juice.

Vinaigrette is a vegetable, autumn-winter salad that many people love. And yes, it's pretty easy to make.

The vinaigrette

 

Potatoes - 3 pcs. Carrots - 2 pcs. Beets - 1 pc. Green peas - 1 jar Pickled cucumbers - 4 pcs. Onion - 1 pc. Vegetable oil - 3-4 tbsp. l. Salt - to taste

To prepare the vinaigrette, scrub all the vegetables with a brush. Cover them with cold water, bring to a boil and cook until soft. Then drain the water and submerge them in cold water.

Peel the cooled vegetables and let them lie down for a couple of hours in the refrigerator. This is necessary so that, when cutting, they do not stick together.

First, cut the beetroot into cubes, pour over it with vegetable oil and mix. Then cut the carrots and potatoes into cubes. Add them to the chopped beets.

Cut pickled cucumbers and onions. Also, add canned green peas, after draining the liquid from it.

Dress the salad, adding a little more vegetable oil and a little salt to taste.

Let the vinaigrette cool slightly and serve.

Lavash appetizer with beets

 

Boiled beets - 2 pcs. Lavash - 1 pc. Processed cheese - 200 g Egg - 1 pc. Garlic - 2-4 cloves Green onions - to taste Mayonnaise - 3-4 tbsp. l.

Peel the boiled beetroot and grate it. Add grated processed cheese and a boiled egg to it. To make it easier to grate the cheese, hold it in the freezer for a while.

Then add minced garlic and green onions. Season everything with mayonnaise and mix.

Spread the pita bread and grease it with the resulting beet mass. Roll up and place in the refrigerator for 30 minutes. During this time, the pita bread will be evenly soaked and will be quite juicy. Cut the finished roll into pieces 3-4 cm thick and serve.

As you can see, boiled beets can be used in a variety of recipe categories.

Follow all the above tips and you will succeed!

Cook with pleasure!

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