Never boil beets again: cook them differently so that the water doesn't "take away" the flavor of the root vegetable
At first glance, boiling is an absolutely correct way to cook beets.
But there is one problem: staying in boiling liquid for a long time makes the root vegetables pale and deprives them of flavor.
Of course, boiled vegetables do not become completely tasteless.
However, water still “takes away” a significant part of the aroma from the beets.
How can we preserve the bright taste of brown root vegetables?
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova recommends that gourmets completely abandon boiling and pay attention to another option of heat treatment.
How to cook beets without boiling
The vegetable should not be boiled, but baked. Thermal processing of beets in the oven guarantees complete preservation of taste and color.
Take a few root vegetables, wash them thoroughly with clean water, cut off the ends and brush with olive oil.
Next, the vegetable needs to be sprinkled with a small amount of salt.
The next step is to wrap each root vegetable in foil.
After that, all that remains is to put all the "balls" in the oven. The beets should be baked for 60 minutes at 180 degrees.
You can tell if a vegetable is ready using a toothpick.
Once cooked, the root vegetables come off the skin without any problems and have a rich color and a very pleasant taste.
For reference
Beetroot is a root vegetable of the cultivated species of beetroot.
