Beetroot is a fairly important component of Slavic cuisine, as it is included in many dishes, including salads.
However, traditional methods of preparing the product do not always delight experienced cooks.
Boiled beets, for example, almost always have a watery taste. Because of this, the salad itself seems somehow "pale".
Housewives who like to save their time even use a microwave oven. Yes, it significantly speeds up the process of preparing beets, but you have to sacrifice the natural and deep taste of beets.
Therefore, it is worth finding out how restaurant chefs approach this issue.
What is the secret of experienced cooks?
In order for the component to be rich and tasty, it is worth using the oven. First, peel the product and wash it thoroughly.
Then we divide the beetroot into four neat slices.
Next, take a container for the oven, treat it with oil. Then vegetable oil is used for each piece of beetroot.
Set the temperature to 180 degrees and set the timer for 45 minutes. This beetroot will be much tastier.
