There is no need to cook beets for an hour and a half; the process can be significantly accelerated.
Yulia Arkhipova, an expert in the field of cooking, a chef and a fourth-class baker from the online publication Belnovosti, tells us how to quickly cook beets without them losing their color.
In a saucepan
Boil the beets for half an hour, then put them under cold water for 10-15 minutes. The temperature difference will bring the root vegetables to readiness.
To preserve the color, add 0.5 tsp of citric acid or vinegar to the water when cooking. Do not add salt.
In packages
Place the clean root vegetables in several strong plastic bags, tie them up, cook in a saucepan for half an hour, and place them under running cold water.
In the microwave
Place clean beets in a bag, squeeze out the air, tie it up, and microwave for 7-10 minutes at 850 W.
Five minutes is enough for small fruits. Potatoes and carrots can be cooked in a similar way, piercing the fruits in several places.
In the oven
Place the peeled beets in a baking bag, squeeze out the air, and place in an oven preheated to 200 degrees for half an hour.
After half an hour, place the beets in a bag in a pan with cold water for 15 minutes.
In a multicooker
Fill the multicooker bowl halfway with water, place a steamer container on top, add the beets (cut large fruits in half, place cut side up), cook for 40-45 minutes in the “steam cooking” mode.
Earlier, the expert told how to cook chicken in Arabic style.
Expert: Julia Arkhipova
