Beets are rich in vitamins, minerals and antioxidants. But if cooked incorrectly, beets can lose color, become too soft or, conversely, hard inside. There is a simple home method that helps preserve the taste, color and nutrients.
Start by preparing the root vegetable. Wash fresh beets well, leaving the skins on. This helps keep the vitamins inside.
Place the beets in a saucepan and cover with cold water. Before bringing to a boil, add 2 tablespoons of vegetable oil. The oil slightly increases the boiling point and creates a thin film on the surface. This helps maintain vibrant color and flavor.
Bring to a boil and then reduce heat. Cook the vegetable covered for about 30 minutes. The time may vary depending on the size and density of the beets: small roots with thin skins are ready faster, larger ones can take up to 40-50 minutes.
When the beets are cooked, it is important to quickly stop the process. Place the pan under cold water for 10 minutes. The temperature contrast will make the vegetable softer and at the same time make it easier to remove the peel.
You can check the readiness of the beets with a knife: it should easily pierce the root vegetable, but the beets should remain dense and juicy inside. This cooking method preserves the color, taste and beneficial properties of the vegetable. The beets turn out soft, but rich and do not lose their vitamins.
Beets prepared this way are great for vinaigrettes, salads, cold dishes or side dishes. Thanks to simple technology, you can reduce cooking time and get a tasty, healthy product without extra effort.
