Beetroot is a healthy root vegetable.
Regular consumption of the product will help cleanse the kidneys, blood and liver, and reduce the acidity of the body.
Boiling beets will not destroy their beneficial properties, but you will have to cook them for a long time for the pulp to become soft.
Sometimes when cooking beets, an unfortunate misunderstanding occurs: they lose their color, and become pale and unsightly. To prevent this from happening, follow these simple rules that will help you cook the root vegetable deliciously and preserve its rich, bright red color.
How to cook beets correctly
During the cooking process, beets will not lose their beneficial properties and color if you put one of these products in the pan.
Some housewives peel beets when cooking them. But this will be a disastrous mistake, just like cutting off the ends of the root vegetable.
It is not necessary to salt the vegetable. This trick will only make it hard and increase the cooking time.
For a beautiful color of beets, add half a teaspoon of lemon juice or citric acid to 3 liters of water in a saucepan; you can add ½ teaspoon of vinegar.
Some people believe that neither vinegar nor citric acid should be present in food. In this case, you can use another piece of advice: add sugar to water: 1 teaspoon is enough.
