Properly prepared beets are delicious in any form: boiled or baked.
However, it happens that the preparation of a healthy vegetable ends in disappointment. The root vegetable ends up pale, tasteless and bland.
How to Cook Beets Properly to Preserve Rich Color
For cooking, we select whole, firm and elastic vegetables without wrinkles, cracks or signs of rot.
It is advisable to cook root vegetables of the same size and not cut off their tails. Otherwise, the juice will leak out and the beets will turn out watery and pink.
Throw the beetroot into a pot of cold water. This way the root vegetable will retain its color and useful properties. Boil the beetroot in a sufficient amount of water, placing it tightly on the bottom of the pot.
Do not salt root vegetables ahead of time. It is best to add salt to the finished dish.
To preserve the color, add a little lemon juice to the water: ½ teaspoon of juice per 1 liter of water. Acidify the water at the beginning of cooking, when the water has not yet heated up.
In addition, vinegar and sugar will help preserve the color of beets. You will need ½ teaspoon of vinegar per 2 liters of water, 1 teaspoon of sugar per 1 liter of water.
