Many popular salads cannot be prepared without such an ingredient as boiled beets.
So, without this component it is impossible to imagine vinaigrette and herring under a fur coat.
Cooking the root vegetable takes a lot of time, but the result is worth it: the cook gets a tasty and healthy vegetable.
However, the appearance and taste of heat-treated beets often leave much to be desired: the root vegetable may lack bright color, sweetness and juiciness.
Why does this happen? It is possible that the cook did not prepare the vegetable for cooking correctly.
The rule that a cook must follow
Of course, sometimes housewives are faced with the need to break the integrity of the beets before heat treatment.
We are talking about cases when the root crop is too large.
However, if the size of the vegetable allows, then it should not be cut at all.
Moreover, it does not need to be peeled. You should even refrain from removing the roots and stems.
Such actions can cause the vegetable to lose juice. This means that it will not have a beautiful color and bright taste.
The root vegetable should be peeled after its heat treatment is complete. Then the beet will be juicy and incredibly appetizing.
