Never cook beets like this: they will be gray and tasteless

Beetroot is a popular ingredient in many dishes, but often its improper preparation spoils its taste, texture and color. To avoid such mistakes, it is important to know simple culinary secrets that will help you cook a juicy, flavorful and bright vegetable. The main problem is that beets lose their natural properties due to improper heat treatment.

The FoodOboz editorial team will tell you what you should do to make beets delicious. Follow a few important nuances.

The main mistakes when cooking beets

Cutting before cooking

Before cooking beets, many people cut off the roots or the top. This is a major mistake, as beets lose their juices, become dry and tasteless. Leave the vegetable intact with the skin and roots - this will preserve all the nutrients. You can cut the beets after they are cooked.

Cooking in plain water without additives

If you cook beets in plain water, they often turn pale. To preserve the bright color, add a few drops of vinegar or lemon juice to the water. This simple tip will keep the beets deep red even after cooking.

Choosing the wrong variety

Not all beets are the same. For salads and side dishes, it is better to choose sweet varieties, such as sugar beets. It has a richer flavor and brighter color, which is ideal for culinary experiments.

Cooking for too long

The longer beets are cooked, the more they lose their properties. Instead of boiling for a long time, try baking them in the oven, wrapped in foil. This will not only save time, but also preserve the natural flavor and texture of the vegetable.

Cooking in the microwave without proper preparation

You can cook beets in the microwave, but only if you first pierce them with a fork and wrap them in a damp paper towel. Otherwise, the vegetable will lose its juiciness and become tasteless.

How to cook beets correctly

1. Choose high-quality beets without damage. Wash them thoroughly, but do not cut off the roots or tops.

2. Put the beets in a saucepan and cover with cold water until they are completely covered. Add 1 tbsp of vinegar or lemon juice.

3. Bring the water to a boil, then reduce the heat and cook the vegetable for 40-50 minutes, depending on the size. Check for doneness with a fork - if it easily enters the flesh, the beets are ready.

4. After cooking, immediately put the beets in cold water - this will make it easier to peel and the beets will remain bright.

Alternative: baking

Baking is another way to preserve the flavor and color of beets. Wrap each vegetable in foil and bake in the oven at 200°C for an hour. Baked beets have a richer flavor and aroma, and do not lose their nutritional properties.