When preparing salads, it is better to cook vegetables separately. Beets, carrots and potatoes are cooked at different times. When cooking together, it is easy to get overcooked or, conversely, undercooked pieces. Cooking separately helps maintain flavor, color, and neat texture.
Beetroot can be cooked in the usual way in a saucepan. It is washed without cleaning, filled with cold water with a reserve of 2–3 centimeters and boiled without salt for about 30 minutes after boiling. Then the hot water is drained and cold is added. This way the beets become softer faster and easier to peel.
If you need it faster, a microwave will do. Place the washed beets in a container, add a little water and cook under the lid for 10–12 minutes at full power. Then they leave it inside for another 10 minutes so that it “reaches”.
There is also a way with a package. Place the beets in a tight bag, make several small holes and cook in the microwave for about 12 minutes. Do not open the package right away – the vegetable should sit inside for a while. Young beets cook faster, sometimes 7-8 minutes are enough.
In the oven, beets turn out sweeter. The root vegetable is greased with vegetable oil, wrapped in foil and baked at 180–190 degrees for about 30–40 minutes.
Choose the method of preparing beets that is convenient for you. The main thing is not to overcook the root vegetable, and then it will retain its color, density and unique taste for the salad.
