How to quickly cook beets for vinaigrette. Cooking beets in the microwave

Competent heat treatment of any product affects not only its taste, but also beneficial features. This is especially true for vegetables, so information on how to properly cook beets and how long to cook them until tender should interest you. There is a myth that heat treatment of foods destroys their vitamin and mineral complex, although this is absolutely not true!

Boiled beets are used in many dishes healthy eating. This root crop is especially popular in the countries of the post-Soviet space, because it is one of the most available products nutrition, and it is also very healthy! Of course this vegetable crop You can also eat it raw, but this is how it is used, mainly for medicinal purposes.

In salads and snacks, the root crop is used boiled, and when proper cooking we can save beets maximum amount its useful substances. About how long to cook this vegetable crop so that it does not lose color and cook faster - our information!

The method of boiling red beets affects not only the cooking time, but also corresponds to the size of the root crop and its age. You can quickly cook root crops (including carrots) without big size and young, and large beets and carrots are recommended to be boiled in the microwave or baked in foil in the oven.

How to quickly boil beets

Method number 1

Everyone owns this secret. professional chefs. According to this method, the root crop is cooked for 20 minutes! The whole secret is that a sharp temperature drop accelerates the softening process. vegetable fibers. That's physics!

We take medium-sized root crops, put them in a saucepan, pour boiling water over it and put it on a strong fire without covering it with a lid. Water should cover the vegetables with a layer of at least 8 cm - otherwise, it will quickly boil away, and the root crops will not have time to cook.

After 15 minutes of rapid boiling, drain the water from the pan and put it together with vegetables under a stream of very cold water. We stand the boiled product in ice water for 5-10 minutes, making sure that the water remains ice cold (ice cubes will help). Ready! You can make a salad!

Method number 2

How many minutes do you need to cook beets according to this method, read on!

Pour the root crops with boiling water, keep on medium heat for 30 minutes from the moment re-boiling, drain the water and immediately put the pan with the product under a stream of ice water for 15 minutes.

If the tap water is not cold enough, stock up on ice cubes. In general, according to this recipe, beets are cooked for 45-50 minutes - taking into account the time of its cooling.

* Cook's advice
So that the beets do not lose their color, pour 1 tbsp into the boiling water. juice fresh lemon, or 1 tsp sugar, or 1 tsp. vinegar.

How to cook delicious beets for vinaigrette or salad

Method number 1: in the oven

To cook beets so that they do not lose color and are tasty, we will turn to a tried and tested method - the oven! It turns out delicious and not troublesome.

• Preheat the oven, set to 190 degrees. Wash the beetroot thoroughly, do not cut the tail and leaf rosette. Our task is to prevent juice from flowing through any cuts.
• Wrap the root vegetable tightly in foil and bake for 25-35 minutes, depending on the size of the vegetable. large beets it is necessary to bake 35 minutes, small - 20 minutes.
• Unfold and drop into a saucepan cold water before cooling. If you have time, you can leave in the oven to cool completely.

Cooking vegetables in this way allows you not only to keep them bright beautiful colour, but also most vitamins, organic acids and mineral compounds. The bright beet color of the vegetable looks great not only in vinaigrettes, but any salad will look very beautiful.

*Cook's advice
Red boiled beetroot should not color other components of the salad, but how to achieve this? Very simple! After cutting the vegetable into cubes or in any other way, sprinkle the sliced ​​\u200b\u200bwith vegetable oil and mix. The oil coats the beetroot pieces, locking the juice inside. You end up with a very colorful vinaigrette or other vegetable salad!

Method number 2: in the microwave

Microwave owners should not have any problems with boiling vegetables.

• We take a medium-sized root crop, wash it thoroughly with a brush, but leave the tail and leaf socket, as we advised in the recipe for baking vegetables in the oven.
• But for cooking in the microwave, we must still violate the integrity of the skin, otherwise the root crop may explode from the internal pressure of water in the vegetable. Therefore, we make deep holes in the vegetable with toothpicks.
• We wrap it in a plastic bag (to keep the inner chamber of the oven clean), put the bag in a special bowl for microwaves and boil the vegetable at a power of 800 kW for 10 minutes. In the process of cooking, turn the vegetable over once on the other side.

How long to cook beets in time if the microwave oven is of lower power? There is only one advice: look in the instructions for your device. As a rule, no more than 20 minutes! Consider also the size of the vegetable - large beets are cooked longer.

How to cook boiled beets in the traditional way

How to boil root vegetables (and carrots too) for a salad so that they retain all the important nutrients?

1. I wash the beets and carrots well with a brush, do not cut off any parts of the root crops, put them in a saucepan and fill them with cold water to a level of 5 cm above.
2. Turn on big fire and wait for the water to boil. Reduce heat to medium and simmer for 15 minutes. We take out the carrots and dip them in ice water. Cook the beets for another 20 minutes over medium heat and then - until tender over low heat. Readiness is checked with a knife or a toothpick. The tip should go in easily.
3. We drain the water in which the product was cooked and fill it with ice water. After cooling, clean and crumble according to your needs.

* Cook's advice
Always try to use the temperature difference trick when you cook vegetables! Firstly, in this case they retain their color and fiber structure, and secondly, they are very easy to clean!

Also remember that salting water at the beginning of cooking is not recommended, since boiling food in salt water slows down the process, and vegetables harden.

How long can boiled beets be stored?

This is not an idle question if you are very busy man and you don't have enough time to boil the vegetables just before cooking. You can store the boiled product for up to 3 days - in the general section of the refrigerator, but in freezer– up to 6 months!

We hope that our information on how to cook beets correctly and for how long will help you turn this on more often. healthy vegetable in my daily menu. Dishes with vegetables are the best foods for health and High Quality life!

This healthy vegetable is used as food for making salads, putting the product in borscht. By itself, the root crop is rich in vitamins, can increase hemoglobin. Even beetroot decoction and waste can be used for food or to treat diseases. How to cook, how to cook a vegetable correctly is described below.

How long to cook beets

The cooking time of this vegetable depends on many factors, such as the size of the product. The question of how to cook and how much to cook beets until cooked is impossible to answer unambiguously. The average cooking time for beets is 40-55 minutes. This is a long process, but it can be accelerated. To do this, you need to pour vegetable oil into the water: it will increase the temperature during boiling and then the heat treatment will be faster, about 30 minutes.

You can quickly prepare fodder root crops in microwave oven or pressure cooker at home. This will require a plastic bag. With this treatment, you can cope in 10-15 minutes. You need to know in which water to cook: salted water can make the product more rigid, thereby slowing down the process. Cooking methods differ depending on the dish. On salads, first courses are selected different variants cooking.

How to cook beets in a pot

To cook, choose enamelware, it is possible with a thick bottom for better heat transfer. Fruits need to be selected, focusing on a small or the average size, thin crust and even dark color, without extraneous bluish and greenish spots. Sweet, young beets are better prepared. In the process, it is important to fill the fruits with liquid and make sure that the water does not evaporate, but constantly covers them for several centimeters, if necessary, it can be topped up.

Cooking method:

1. It is not necessary to clean the tops, it is necessary to boil the whole beets.
2. First you need to bring to a boil, then reduce the heat, add lemon juice not to lose color.
3. The question of how long beets are cooked in a saucepan cannot be answered unambiguously. From the moment of boiling, you need to wait about 45 minutes.
4. You can check the readiness with a fork: if after such a period of time it hardly pierces the fruit, then the process should be extended for another 10 minutes, let the vegetable cook completely.

How to cook beets in a slow cooker

Modern housewives have acquired in their kitchen modern wonders of technology that greatly simplify life. Cooking beets in a slow cooker is a simple matter. You can cook both a whole beetroot and chopped. It is necessary to put whole fruits on the bottom of the bowl, fill them with water, close the lid. You need to select the steam cooking mode. The beets must be removed at the end of the process, the technique itself will report this. Depending on the brand, the capabilities of this kitchen machine, the time can vary from 30 to 45 minutes.

How long to cook beets in a pressure cooker

This novelty of technology exists in two forms: a built-in function in a slow cooker or a double boiler that cooks on fire. She is notable for the fact that she prepares products under high pressure steam, which significantly shortens the process. In addition, products prepared with such a device are healthy, belong to healthy food. Whole beets in a double boiler are cooked for no more than 30 minutes.

Cooking method:

1. Beet should be washed and put in a container.
2. After pouring water into it, add salt and pepper, you can vinegar or garlic juice to preserve the color.
3. It is necessary to put the pressure cooker on gas on a low fire and let the fruits languish for about half an hour.
4. Steam on the valve does not need to be released, because this will slow down the cooking time.
5. The finished beet will then need to be poured with cold water for a couple of minutes, as soon as it is ready: this way the fruits will be easier to clean.

How long to cook beets in the microwave

Most fast way invented by inventive hostesses. It does not require the addition of water. All you need is a bag and a microwave. Buryak has unique property do not lose your useful qualities under heat treatment. It has been proven that vitamins remain intact under any external influence. Consider how and how much to cook beets in the microwave in a bag.

Cooking method:

1. The fruits must be washed and left unpeeled.
2. To prevent the product from exploding, several dozen punctures must be made on it with a knife.
3. You don't need to add water.
4. You need to put the root crops in a bag and make sure that it is hermetically sealed.
5. Set the power to 800 watts in the settings and leave to cook for 8-10 minutes, then remove from the oven.

How to cook beets quickly and tasty

This fruit can be prepared in many ways. You need to follow the basic rules, and know how to cook and how to cook beets properly. Beetroot in the peel contains the largest number useful elements. In addition to the peel, you can not cut off the tail: everything must be complete. Adding salt will slow down the cooking process. A teaspoon of sugar, citric acid, lemon juice and vinegar will help hold the color.

Fruits of medium and small size will cook faster, while they are sweeter and tastier. Sugar can be added if the beetroot is tasteless. When cut, a good beet is red, has a pronounced color close to scarlet. A pressure cooker and a microwave oven can cope with this task much faster than a conventional pan, a slow cooker will preserve vitamins as much as possible.

How to cook beets for vinaigrette

This salad from the old Soviet times is popular on the daily and festive tables of the country. Its popularity is due to the budget and minimum set products. One of the main ingredients is beetroot. Many housewives are interested in how to cook beets for vinaigrette so that it is rosy, red, tasty, has saturated color, gave the dish an aesthetic appearance and pleased palatability.

Cooking method:

1. Fruits, without peeling, need to be washed, wrapped tightly with foil.
2. Heat the oven to 200 degrees, put the beetroot on a baking sheet and leave to bake for 20-25 minutes, depending on the size of the vegetables.
3. Then turn off the oven and leave to cool completely. And if there is no time, then you can cool it with cold water, a saturated color with this method is guaranteed.

How to cook beets for salad

Video: How to boil beets

It would seem that there is nothing easier than boiling beets, but many, when faced with this vegetable for the first time, experience certain difficulties. It is for them that this simple instruction was written on how to properly boil beets so that they remain tasty, healthy and do not lose their color.

Right choice

Tasty and high-quality beets have a thin skin of a uniform dark color without greenish patches and visible damage. If, after peeling off the skin, you see dark red or burgundy flesh, then the vegetable is sweet enough and can be used to make any salad. Pale-looking, too large beets are most likely fodder, and its taste will be inexpressive, and the benefits are minimal.

How to cook beets - basic rules

1. Wash the beets thoroughly under running water, using a hard brush in case of heavy pollution. In no case should you remove the skin from vegetables or cut off the tails.




2. Put the vegetables in an enamel pot, fill it to the top with water and bring to a boil over high heat.




3. Squeeze the juice of half a lemon into boiling water, cover the pan with a lid and cook the beets over medium heat until soft, that is, depending on the size of the vegetable, from 1.5 to 2 hours. Readiness to check with a fork or a toothpick - if the flesh of the vegetable is pierced without difficulty, then it is already ready. By the way, lemon juice can be replaced with a small amount of vinegar, thanks to the acidity of these components, the beets will not lose their rich color when long boil.

You can boil the beets much faster (from 40 to 60 minutes), but then you need to put them not in cold, but in boiling water.

4. Pour the finished beets for 15 minutes with ice water - this will make it much easier to clean.

An alternative to boiling is baking

Not everyone knows that in order for the beets after heat treatment to retain the maximum of their useful qualities, it is better not to cook, but to bake. You can do this both in the microwave and in the oven. When using the oven, the washed and dried vegetable should be wrapped in 2 layers of foil and put in a heat-resistant form, the bottom of which is pre-coated coarse salt(finger-thick layer). Bake at 200 degrees for about 1 hour. When baking in the microwave, the beets just need to be wrapped in a heat-resistant plastic bag and after 25 minutes at maximum oven power they will be ready.

Shelf life

It is necessary to store the finished beets in tightly closed container and no longer than 2 days, then it simply loses its useful and taste properties.
Of course, the most popular dish from beets - but sometimes there is absolutely no time to cook it. In this case, it is enough to grate the beets on a coarse grater.




Then sprinkle with vegetable oil, generously sprinkle with coarse salt and ground black pepper and eat with pleasure as cold appetizer. Easier and tastier meals can not found.




Well, now you not only know how to cook beets for salads and other dishes, but also how to store them ready-made

Beet is unique vegetable without which it is impossible to imagine Slavic cuisine. It is part of many favorite dishes - such as borscht, vinaigrette, beetroot, herring under a fur coat and various salads. Therefore, many are interested in how to properly, and most importantly, quickly cook beets, and it would be nice to keep all the vitamins that this vegetable is so rich in.

How to choose the right beets for cooking

For tasty and healthy dish from beets, you need to choose young root crops: they are softer and tastier. The selected root crop should be medium in size, dense, with a thin skin of a dark red color, without signs of damage and rot.

We put aside very large root crops - perhaps this is not table beet at all, but fodder.

In principle, fodder varieties can also be eaten, but besides the fact that they will not be so sweet, it is a little alarming chemical composition fertilizers, which were treated with plants during growth. It must be remembered that the composition of fertilizers for food and fodder crops different, so it's better not to risk it.

Bordeaux is considered the best.- small flattened roots of bright burgundy color with a thin skin.

If you have an ability buy beets with tops, it's just great. Greens will indicate to you the freshness of the root crop, in addition, the tops themselves are very useful and you can cook several very tasty dishes from it.

How to cook beetroot

This question is of interest not only to amateurs in cooking - after all, it must be cooked so that it retains the maximum of useful substances. There are several ways to cook beets quickly and tasty.

1 way

This recipe will take a lot of time, but it will allow you to save all the vitamins that beets are so rich in.

The root crop is completely poured with cold water and put on the stove, setting the maximum temperature. After boiling, the temperature is reduced, and beets are cooked over moderate heat for another 2-3 hours- depending on the size.

2 way

The cooking process can be shortened up to one hour, if you pour beets with boiling water. To make the water temperature even higher, you need to add three to four tablespoons to it. vegetable oil.

3 way

This method is used by professional chefs. The beets are boiled at the maximum temperature with the addition of vegetable oil to the water for about 20–30 minutes, depending on the size, then removed from the stove and poured with cold water for another 10 minutes. A sharp temperature drop will bring the root crop to fully prepared. The only negative is that vitamin C is completely destroyed during such processing.

4 way

This method can not be called fast, but it will turn out very tasty. Beets are wrapped in baking paper and set in the microwave for 25-30 minutes.

You can wrap the vegetable in foil and bake it in the oven at a temperature of 200 degrees. But vitamin C with this method, unfortunately, will not be preserved either - it is destroyed already at 190 degrees.

Baked beets always work sweeter than boiled, so this method is good if in the future the vegetable will be used to make salads.

Secrets of cooking beets

• The cooking process should always be completed with cold water - this will make it easier to peel the skin.
• When cooking beets, it is better not to salt - they will turn out tough and less juicy. Salt also lengthens the cooking time. Moreover, the sweet root crop does not need salt.
• Beets are not recommended to be cleaned before cooking - they will lose their rich color. It is better to just wash it thoroughly, and clean it immediately before laying the boiled beets in the dish being cooked.
• In order for the vegetable to retain its rich color, 1 teaspoon of vinegar or lemon juice is added to boiling water. This must be done if you nevertheless cleaned the beets before cooking.
• Not everyone likes the smell of boiled beets. A crust of bread thrown into boiling water will help neutralize it.
• The readiness of the beets is checked with a fork or a wooden toothpick - it should freely enter the root crop. But you don’t need to check readiness all the time: beets pierced in many places will turn out to be less juicy.
• If you are going to cook a vinaigrette, then in order for the beets not to color the rest of the ingredients, the chopped pieces of beets are sprinkled with vegetable oil before being added to the salad.
• Peeled beets should not be kept in the air for a long time, so as not to destroy vitamin C.
• The beetroot decoction left after cooking the beets is an excellent laxative and diuretic. You can add a little lemon juice, cinnamon and ginger to the broth and get a vitamin tonic drink that tastes like kvass.
• Beet tops contain a shock dose of vitamins, much larger than in the root crop itself. Add tops to borscht, beetroot soup and other dishes, the recipes of which can be easily found on the Internet. But only the young can go to food beet tops- the old one is as tasteless as it is useless.

Beets are part of many dishes, without which it is difficult to imagine everyday and festive table. What is lunch without borscht and New Year no vinaigrette? Beets are useful for salads, and for herring under a fur coat. It would seem that cooking it, like other vegetables, is a simple task. But only experienced chefs know how to cook beets deliciously. At the same time, so that the root crop does not lose its attractive appearance And dietary benefit. After all, beets contain many vitamins, minerals and trace elements, including vitamin C.

1. Best result will be with small root crops - no more than 10 cm in diameter, large ones are often loose inside and tasteless. The vegetable should be without damage, traces of mold and rot, thoroughly washed. Be careful not to damage the skin useful material not destroyed during cooking.

2. Do not cut off the tails and do not peel the beets, so as not to lose the juice. Do not add salt to the water, because the vegetable contains a lot of sodium on its own, excess salt will spoil it sweet taste. If necessary, the beets can be salted after cooking.

4. Try to cook root crops of the same size so that they reach readiness at the same time.

How and how much

To boil the beets, choose a pot that is slightly more vegetables- about 1 cm should remain between them and the walls. Traditionally, root crops are boiled in cold water, so more vitamins are preserved, but the cooking time increases. You can speed up the process by placing the vegetables in boiling water. The water level should be about a finger above the level of the beets. Cover the pot with a lid and place over high heat.

After the water in the pan boils, continue cooking the beets over low heat, adding water as needed. Cooking time can vary from one to three hours, depending on the size, number of vegetables.

Root vegetables are ready when a fork, toothpick or thin knife easily pierces them.

Cooking beets in a slow cooker

The slow cooker provides ample opportunities for cooking beets. Built-in programs will allow you to cook vegetables without losing taste and aesthetic qualities and will enable the hostess to do other things. Eat different ways how to cook beets in a slow cooker.

The most common and most useful is steaming. Everything is extremely simple: wash small root vegetables thoroughly and put them on a plastic steamer grill. Or cut large beets into pieces. Pour water into the bowl of the multicooker to the bottom mark, put the vegetables. Close the appliance and select the Steamer mode for 40 minutes. As a rule, vegetables are perfectly cooked at the end of the timer.

There is one little trick how to cook beets in a slow cooker for salad. Vegetables that have cooled and rested for 10-12 hours are best suited for slicing. Therefore, you can put the slow cooker to cook the beets at night, and cut the vegetables beautifully in the morning.

Cooking in the "Soup / Cooking" mode is not much different from the traditional one. We put the washed vegetables in the bowl, fill it with water and select this mode for 60 minutes. Then we check the readiness, if necessary, cook for 20 minutes.

In a multicooker in the "Extinguishing" mode? Pour water into the bowl, lay the washed vegetables. Here it is better to take more beets, because than larger vegetables, the less vitamins they will lose when cooking. Water should cover the roots by 2-3 cm. Set the timer for 3 hours. The cooking time is long, but the taste of the beets is very tender and juicy.

Baked beets

Another interesting way, which is best suited for young vegetables at the beginning of the season, when they are juicier and more tender. Wash vegetables to dry paper towel, wrap each in foil, after dropping vegetable oil inside. Lubricate the bowl of the multicooker with it and put the beets in it. Turn on the "Baking" program for one hour.

in a pressure cooker?

The pressure cooker allows you to reduce the cooking time by 3-5 times. After all, this miracle pan does not lose heat during evaporation, and the food in it is cooked under steam pressure. If you have such an assistant in the kitchen, you do not need to think long about how to quickly cook beets for vinaigrette.

Before you start cooking, make sure the pressure relief valve is not clogged, the o-ring is properly inserted and the pot lid is tight. Pour at least 250 ml of water, be guided by the size of the pan - it should not be more than 2/3 full.

Lay the washed vegetables and start cooking them. At the end of cooking, be sure to release the steam, otherwise the root crops can become very soft.

So in a pressure cooker? The answer depends on seasonality, a young vegetable is cooked for 10-15 minutes, depending on the size, an old one - 25-30 minutes.

Many modern multicookers also have this pressure cooker function. For cooking, pour one multi-cooker glass of water into the bowl for 1-2 root crops, if there is a metal stand for vegetables in the kit, it is better to use it so that the vegetable does not stain the appliance. We put the beets on the stand and close the lid. If you want to reach the desired pressure faster, fill hot water. We set the "Soup / Cooking" mode for 30 minutes. When the timer goes off, release the steam carefully, being careful not to burn yourself. In order not to spoil the wallpaper and the ceiling in the kitchen, do it under the hood or in front of an open window.

Beets in the microwave

Another new way how to quickly cook beets for vinaigrette will require the use of course, this option is very different from the usual gas saucepan, but in terms of speed it is significantly ahead of it.

Contrary to popular belief, beets do not need to be pierced before microwaving, and they do not burst during the process. Need to cook or glassware with a lid, or under a conventional microwave lid. Plastic containers with a valve to release steam are also suitable. There is no need for water.

The cooking time depends on many factors: the size of the vegetables, their moisture content, the power of the appliance, the material of the dishes, the volume of food. Approximately a small amount of beets with a microwave power of 1000 W are cooked for 10-15 minutes. It should be borne in mind that beets are among those vegetables that are cooked on their own, so they do not need to be overcooked. It's best to take them out when they seem slightly undercooked.

If a lot of vegetables are being cooked at the same time, then put the smallest root crop in the center, since microwaves will affect it worse.

Please note that if the beets were cooked in glassware, you can not fill it with cold water, the glass may burst.

An unusual way to cook beets in the microwave

But modern housewives and these innovations are few. They know how to quickly cook beets for vinaigrette and not even dirty the dishes. can be cooked in plastic bag. To do this, the washed vegetables are placed in a sufficiently large bag and tightly tied to ensure the tightness of the package. The method is not for the timid, but it works, and you don’t need to wash anything after cooking.

How to save time when preparing salads?

Many dishes, vinaigrette for example, contain different vegetables to be boiled before cooking. Of course, many housewives want to save time and decide to cook them together. and carrots so that both vegetables have marketable condition? The main thing is not to forget that they have different cooking times. While the beets are still firm, the carrots will boil for a long time and will be unsuitable for cutting into a salad. There are two ways to solve this problem:

1. Start cooking carrots when the beets are already cooked, that is, a maximum of half an hour before you plan to get them. Both vegetables will cook at the same time.

2. Start cooking everything at the same time, but do not forget to check the carrots with a fork and a toothpick so as not to overdo it. It is better to put beets on the bottom of the pan, and carrots on top.

Speed ​​cooking beets

In the New Year's Eve commotion, and not only, the question arises of how to quickly cook beets for vinaigrette. Vegetables will be ready the fastest if they are peeled and chopped.

Cooking time - both in a regular saucepan and in a slow cooker (both when cooking and steaming) - is halved. But in this way, almost all vitamins and nutrients will be lost, the color and taste will be poorer, so it is better to resort to this method only in extreme cases. And chopped beets will color the saucepan or the steamer grate.

And if you need to speed up traditional cooking a particularly large instance of a vegetable, then do this: boil it for an hour, then remove it and pour it over with cold water. After that, cook for another 20 minutes and “bathe” again. The beets will be ready for cutting.

In general, the smaller the root vegetables, the faster they cook.