Since ancient times, people have known that carrots improve blood composition and vision, as well as strengthen the immune system. And beets and their tops contain a lot of vitamins and microelements. Also, these vegetables have excellent taste. There are many dishes that include beets and carrots, such as vinaigrette. But how do you properly cook these root vegetables for salad?
It is necessary
-
- beets and carrots;
- water;
- a saucepan with a lid;
- brush for vegetables;
- the spoon;
- colander;
- knife or fork.
Instructions
Step 1
Choose hard carrots without black spots or cracks, and beets without visible damage or rot and with smooth, firm, reddish skin. It is advisable to purchase root vegetables of the same size, not too large and not too small.
Step 2
Take the required amount of vegetables and wash in cool running water. Next, using a vegetable brush, scrub the beets and carrots well, and then rinse them. Remember, peeling vegetables is not advisable. And also unnecessarily, you do not need to cut the roots before cooking, because when vegetables are crushed, the area of their contact with water increases and, as a result, a significant part of the nutrients is washed out.
Step 3
Place the beets and carrots in a saucepan. Then fill with boiling water (its amount should be measured in advance). The water should cover the roots by about 1 finger. Next, cover the pot with vegetables with a lid and place on the highest heat.
Step 4
Wait for the water to boil and turn the heat down to low. Next, remove the lid and stir the vegetables regularly. This must be done to prevent the beets and carrots from sticking to the bottom of the pot.
Step 5
Boil the root vegetables for 20-25 minutes. Then check if the carrots are done. To do this, use a fork or knife. If the fork (knife) enters the vegetable easily, then it is ready. Try for the salad. Remove the carrots from the pot and continue to cook the beets for another 30-40 minutes, remembering to check if they are done from time to time using a knife or fork.
Step 6
Drain all the water from the pot and let the root vegetables cool. You can also dump the beets in a colander and fill them with cold water for easier cleaning.
