Experienced chefs gave advice on preparing vegetables for popular salads.
Some ingredients are best not cooked together, otherwise the dish will not be as tasty and appetizing as you would like.
Beets and carrots often "go together" in many salads. For example, in vinaigrette or herring under a fur coat.
Many housewives try to simplify the cooking process, so they often cook beets and carrots together. But experienced cooks do not recommend doing this for two reasons.
Firstly, beets take longer to cook than carrots. It is very easy to overcook the orange vegetable in boiling water. The root vegetable will lose its taste and nutritional value.
Secondly, beetroot juice can color the carrots. This will change both the taste of the vegetable and the appearance of the finished dish.
Experienced cooks recommend cooking vegetables for salads in the oven, wrapping them in foil. A steamer is also great for this purpose.
