You never get tired of beets year after year, no matter how often you cook them. Juicy, sweet, with a rich aroma, it goes well with any dish and is always appropriate on the table. But to make the beets really tasty, it is important to follow simple rules. The author of the Zen channel “In the Garden at Valentine’s” (18+) shares his signature method of three “don’ts”.
Cooking method:
Boil or bake beets. Boiling until tender and then cooling in cold water makes peeling easier and makes the vegetable softer. Baking in foil in two layers gives the beets a more sugary taste and maintains their density.
Grate or cut the cooled beets into strips. Grated beets cook faster, and cut into strips looks more elegant.
Fry the onion and add the beets. In a thick-bottomed frying pan, cook the onion until lightly golden, then add the beets.
The method of three “don'ts”:
1. Do not add salt. The salt dulls the natural sweetness of the beets. Instead, it is better to lightly sugar it – the taste will become brighter and richer.
2. Do not add water. Beets release enough juice when stewed under a lid. If you add water, the vegetable will lose color and consistency.
3. Don't simmer for too long. 10–15 minutes is enough (for a small volume, even 5 minutes). At the end, you can lightly fry it to create a delicious caramel shade and aroma.
Stewed beets in their own juice with onions, bay leaves and a pinch of sugar acquire a rich taste that cannot be achieved with the help of spices and sauces. Everything ingenious is simple – and beets prove it.
The author emphasizes that the three “don’ts” method makes the taste of beets natural and truly beetroot.
