Boiled beets will turn into a bland "stone": what mistakes spoil the product
Several mistakes lead to housewives taking out of the pan not a bright burgundy vegetable, but a bland “stone”.
It is enough to take into account the most common mistakes of cooks so that salads and appetizers turn out like in a restaurant.
You also need to know how to cook the root vegetable correctly. There are five nuances that will help you achieve the perfect result.
Secrets of cooking beets
1. The root vegetable should not be thrown into boiling water immediately. The vegetable is placed in cold water and then gradually brought to a boil.
2. It is necessary to monitor the water level in the pan. The liquid should be 2 cm above the root vegetable.
3. Experienced cooks advise salting beets at the end of cooking. This way the vegetable will better retain its color and taste.
4. Lemon juice will help preserve the color of the root vegetable. Add 1 teaspoon to 2 liters of water. Add the liquid at the beginning of cooking.
5. Sugar will also help maintain the rich color of the beets. Add 1 tsp to 1 liter of water.
