Boiled beetroot is an essential ingredient in many dishes.
However, staying in boiling water for a long time often results in the root vegetable partially losing its juice.
As a result, the vegetable loses its bright and rich color.
The appearance of dishes made from beets also becomes less appetizing. Usually we are talking about borscht, vinaigrette or herring under a fur coat.
A popular way to preserve the color of beets is to add a small amount of vinegar to the water.
However, many cooks do not want to take this step, fearing that the additional ingredient will spoil the taste of the boiled root vegetable.
Besides, the vinegar life hack doesn’t always “work.”
Luckily, there is a safer way to restore beets to their original color.
Where to put a plate of boiled beets
After heat treatment in water, the root vegetable became pale? Immediately put the vegetable on a plate and put the dish in the refrigerator.
Low temperatures help improve the appearance of beets.
True, storing in the refrigerator is unlikely to make the cooked vegetable as bright and saturated in color as before. But partial restoration of the shade is quite possible.
