Beetroot or beetroot - this is how beets are called in the south of Russia, as well as in Ukraine and Belarus. This root vegetable can also be eaten raw, but is more commonly fried, boiled, baked, or stewed. Without boiled beets, it is difficult to imagine vinaigrette and herring under a fur coat, as well as a healthy salad of boiled beets with nuts and garlic. It is known that beets take a long time to cook, but there are several methods to do this quickly.
Instructions
Step 1
Pick up small, young root vegetables, preferably the same size. Wash them gently, being careful not to scratch the skin. It will clean up perfectly if you rinse the beets with cold water right after the beets are ready. Unpeeled beets, when boiled, will retain more nutrients and will not lose their noticeable intense color. Trim the tails and top off the beets.
Step 2
If you only have old root vegetables with a thick, wrinkled skin that has fallen away, you will need to peel it. Cut large beets into equal pieces. Wear rubber gloves to avoid staining your fingers with beetroot juice. If you don't have gloves and still get your hands dirty, rub a mixture of lemon juice and salt into your skin, then wash off with soap and water.
Step 3
Place small beetroot or beetroot chunks in a skillet and cover with cold water. There should be enough water so that it only covers the vegetable. To keep the chopped root vegetables from losing color, add 1 teaspoon of vinegar to the water and a little sugar to add flavor to the old beets. The vinegar added during boiling solves one more problem - it reduces the characteristic odor. Bring the beets to a boil and cook for about 30 minutes, adding cold water all the time. If you don't have time to keep track of the beets, add more water, bring to a boil, cook for 15-20 minutes, then drain and pour cold water again and cook for another 15-20 minutes.
Step 4
But the fastest way is to boil the beets in the microwave. Place chopped or small beets with a thin, smooth skin in a dish, add some water, cover with a microwaveable lid and cook at full power for about 4-6 minutes. Remove the root vegetable, turn over and boil the same amount. This is usually enough time for the beets to cook. If not, add some more water and put in the oven again for 2-3 minutes.
