How and how much to cook beets for vinaigrette and salad?

Beets are a delicious and healthy vegetable, and to please yourself and loved ones with a variety of dishes from it, you should know how and how to cook beets.

How useful is this vegetable?

Borsch, various salads, herring under a fur coat, vinaigrette - only the most common dishes with beets. Why is she so popular?

This vegetable contains proteins, sugars, organic acids, vitamin C, potassium, magnesium, copper, iron, iodine, zinc and many other microelements. It stimulates blood and metabolism, it is considered very useful for the liver. Juice of raw beets is recommended for hypertension and other cardiovascular problems, recovery from severe diseases and exhaustion, and boiled root and its broth is an excellent laxative and diuretic.

In a number of fruits and vegetables, a certain portion of vitamins is destroyed under temperature effects. But most of the useful substances of beets to heating are non-nutrients. And if this vegetable in raw form or its freshly squeezed juice is not to your liking, you can safely expose it to heat treatment. But you need to know how to properly cook beets, because it will depend on how many vitamins and trace elements it will remain, how delicious it will turn out.

How to choose a root vegetable and prepare it for cooking?

Obviously, the cooking time of the vegetable will differ depending on its size. The more root vegetables, the longer it will have to cook. In the process of cooking, and it does not matter, in water or a couple, the beets are very much dyed. Therefore, it should be prepared separately from other products, unless, of course, you want them to acquire a rich red-cherry color.

1. You should choose a healthy and whole-looking root of a medium size. Too much can not get cooked inside, and little remains after removing the peel. But how quickly to cook beetroots, if a suitable small vegetable was not found? Large root crops can simply be cut into several not too small parts.
2. The most pleasant to taste and the fastest are the young root vegetables of an elongated shape.
3. Beetroot is brewed in the skin. But, of course, all the dirt from the root crop before cooking should be washed - it is convenient to make a sponge for washing dishes or a brush of medium hardness.
4. When cooking in water, the tip and spine are not recommended for cutting, otherwise during cooking the vegetable will lose a considerable part of the juice, and with it taste and useful substances. When cooking on a pair, you can cut off excess parts.
5. If the vegetable was purchased with a still young top, then do not rush to throw it away. Leaves and stems contain no less vitamins than in root vegetables. The plant is an excellent ingredient for salads, borsch and various soups.
6. During storage, the beet gradually loses water. At the same time, it does not deteriorate and practically does not lose useful qualities, but it becomes more lethargic and dry. To restore her juicy taste, before cooking it should be scalded with boiling water, then for a couple of hours, pour warm water and cook later in the same water.

How should I cook beets?

The vegetable itself has a sweetish taste, and the addition of salt and any seasonings in the cooking process can spoil this taste. In addition, the salt water will make the root crop firmer, and therefore, it will be cooked much longer. It is better to season the already prepared dish.

Depending on the size of the vegetable and the intensity of the fire under the pot, it can be cooked from half an hour to an hour. It is easy to check the readiness of the root crop - the peel should be easily pierced with a knife or fork.

The smell of beetroot can not be called unpleasant, but there are still people who do not like it very much. To neutralize this smell, one or several bread crusts should be placed in a pot or other container with a cooking vegetable.

Advice

To ensure that the peel is easily separated, freshly brewed root vegetables should be placed for 5-10 minutes under cold water.

The water in which the beets were cooked does not necessarily have to be poured into the sewer. When consumed separately, it is considered a good diuretic and laxative, and can also be a good basis for soup.

Preparation in the multivariate

The multivarker facilitates the preparation of a great many dishes and products. And beets are no exception. In this device, it will be prepared even faster than on a gas or electric tile - in just 20-30 minutes.

So how to cook beets in a multivariate? For this purpose, the "soup", "quenching" or "steaming" modes are suitable. As well as for cooking in a normal saucepan, the vegetables are washed and, if necessary, cut into several pieces.

Another way is to bake beets in foil. For this option it is desirable to take small young vegetables. Before cooking the beetroot in a multivark, it is thoroughly washed, sprinkled with vegetable oil and densely wrapped with foil. If the foil in the house was not, then, in principle, you can do without it, then oil the cup itself multivark. This way of cooking will take more time than others - about an hour.

Even less time( 25-30 minutes) is required if you place the root crop in a microwave, having pre-made a large number of holes in it with a fork and wrapped in a bag for baking.

Before deciding how to cook beets in a multivark, it is advisable to try all the ways.

How is the beetroot cooked in a pressure cooker?

Pressure cooker - very convenient in the household version of the pot. Due to the fact that it practically does not lose heat during cooking, the beets will be cooked in it 2-3 times faster than other methods. A young vegetable will be ready in 10-15 minutes, the older one - for a half hour maximum.

Before quickly boiling the beetroot in a pressure cooker, it should be washed, pour with water( no more than 2/3 of the pan volume) and make sure that the pressure relief mechanism is normal and the lid is inserted into the pan tightly. To after cooking, the roots are not too boiled, excess steam from the pan must necessarily be discarded.

Useful recommendations

What's in the raw, that the cooked beet continues to color everything red. If you do not want, for example, in pottery, too, potted, then after cutting the beet, it should be watered abundantly with vegetable oil and mixed thoroughly, so that it covers all the pieces.

Like potatoes, hot beets are severely crumbled during cutting. For a salad or other dish, where it is put crushed, it does not really matter. But that the vinaigrette pleased with neat cubes of vegetables, the beet before cutting should be cooled at room temperature for at least a couple of hours.

If you need to cook several vegetables quickly at a time, and the number of pots and the place on the stove is limited, then the beets can be cooked with carrots. Beets are cooked much longer, so carrots are added only somewhere for half an hour before the expected readiness of the latter. Accordingly, in a saucepan it is on top.

Obviously, there are a lot of ways to prepare the beet properly. And each mistress decides for herself how to cook beets - in a multivarquet, saucepan, pressure cooker or bake in a microwave oven.

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