Are you still fussing over beets like they're a crystal vase? Two-hour marathons at the stove, pale vegetables instead of ruby delicacies, and a kitchen that looks like a crime scene?
It's time to change the rules! The secret to perfect beets is not hours of patience, but tricks that will make even the most stubborn root vegetable give in in 8 minutes.
Chefs hide this, but we'll reveal the truth: you can cook beets faster than you can say "borscht"!
It all starts with choosing a "victim." Forget giant root vegetables - just fist-sized beets with skins darker than night and no blemishes.
Bordeaux is your new best friend. But even it can be ruined if you peel it before cooking!
This is a fatal mistake for beginners: the juice will leak out, leaving you with a pale, tasteless "zombie".
Simply wash the beets with a brush, cut off the tops (if any) and leave the tail shorter.
And now – the magic of speed. The classic 2 hours in boiling water? This is for those who like to meditate at the stove.
Our method is for rebels! Throw the beets into the seething hell (yes, straight into the boiling water!), pour in 3 tablespoons of oil - it will create an oil "armor" by raising the temperature.
After 35 minutes of furious boiling, shock the vegetable with ice water: the temperature difference will make it give in instantly.
Don't believe me? Check with a fork: if it goes in like butter, you've just saved an hour of your life!
But if 35 minutes is too much, get out the heavy artillery. Microwave? Oven? Multicooker? They will turn beets into tenderness in 15-20 minutes!
The main thing is not to salt the water. Salt is the worst enemy of speed, it will make the vegetable harder than granite. But half a spoon of lemon juice per liter of water is your secret ingredient: the beetroot will become as bright as an Italian sunset.
Cool the finished root vegetable and — attention! — store it in the refrigerator for no longer than two days. Otherwise, instead of a masterpiece, you will get a slimy nightmare.
But if you master these life hacks, beets won’t go stale—you’ll start adding them everywhere: to salads, smoothies, even chocolate muffins (yes, it works!).
P.S. Are you still peeling beets with a knife? Then we are coming to you! Just rub the boiled root vegetable with your hands under running water - the peel will fly off like a mask from a superhero. And if the method does not work - you either bought the "wrong" beets, or... No, only the first. Because our method is impeccable.
Proven by millions of memes that blew up social networks and grandmas who now call you "beet genius". It's time to cook up a revolution!
