How to cook beets: useful tips. Perfect taste and quality

In cooking, beets are an indispensable vegetable for preparing salads, first courses, drinks and desserts. Each method of cooking beetroot depends on what kind of dish and how you cook it. Beets are boiled in water (in a slow cooker or saucepan), steamed in a double boiler or baked in a microwave or oven. Ready beets are cleaned, cut into strips or grated, and then added to the dish. There are quick ways to cook beets, when raw, peeled fruits are cut into cubes or strips and cooked in crushed form. Also, to prepare borscht or beetroot, you can grate peeled raw beets and stew with vinegar or lemon, and then add to the soup.

Cooking time for beets

In a saucepan: 30-40 minutes.
In a slow cooker: 35-40 minutes.
In a steamer: 1 hour.
In the oven: 30-40 minutes.
In the microwave: 10-12 minutes.
In a slow cooker in pieces: 15 minutes.

Cooking methods

How to Peel Beets Before Cooking

Soak the beetroot in cold water and then wash it thoroughly running water brush.


Separate the tubers from the tops, because. tubers and beet tops always prepared separately.

How to cook beetroot in a pot

1. Beets must be washed well under running water, without cleaning or removing the tails - only the leaves of the tops are removed.


2. Place in a saucepan, pour cold water so that the tubers are completely covered, put to boil.
3. Beets are cooked for an average of 30-40 minutes. You can check the readiness by piercing the vegetable with a fork - the finished beets are soft in the center.
4. Drain the water, clean the finished beets hot - under running cold water, or before cleaning, place in a saucepan with cold water for 10 minutes. Then clean by removing the skin.

How to cook beets in a slow cooker

We choose fruits of medium size, as well as for cooking in a saucepan.
We wash the beets, separate the tops, place them in the multicooker bowl, fill with water.
We cook the vegetable in the "Baking" mode. The cooking time of beets in a slow cooker is 35-40 minutes. For large beets, the time is increased to one hour.
You can bake beets in a slow cooker, as in this recipe: “Beetroot caviar in a slow cooker”

How to bake beets in the oven

Beets can be baked in the oven by wrapping them in foil or placing them in a baking bag. Cook for approximately 30 minutes at a temperature of 190-200 degrees. The time depends on the size of the beets and individual characteristics your oven.

1. Wash the beets, separate the tops.
2. Wrap the tubers in foil or place in a baking bag.
3. Put on a baking sheet.
4. Bake beets in an oven preheated to 200 degrees Celsius.
5. Baking time: 30-40 minutes.
6. Open the foil or bag, let the vegetable cool.
7. Peel off the skin.

Fast Cooking Methods

Beets in the microwave

Washed fruits are pierced in several places, placed in a special bowl for microwave oven or food package. Cook in the microwave for 10-12 minutes at a power of 800 watts.

Quick beets in a slow cooker

You can quickly cook beets in a slow cooker - after cutting into pieces or straws. To do this, the beets must be peeled and chopped.


Pour vegetable oil into the multicooker bowl, add beets, mix well and cook in the "Baking" mode for 15 minutes.
Such beets can be added to a salad, borscht, or beetroot caviar can be prepared from it.

Beetroot Dishes - Recipes

Beets have firmly entered our diet, and without it it is simply impossible to imagine our daily and festive menu.
In cooking, beets are used to prepare cold appetizers and salads, and not only from the rhizome, but also from the tops. It is difficult to imagine borscht or beetroot, botvinnik or beet okroshka not to mention the vinaigrette or the famous and healthy salad"Brush". From beets make useful and delicious drinks and even desserts and sweets.

* A simple raw beetroot salad.
It is very useful to prepare salads from raw beets, because it is in raw beets all vitamins are preserved useful material. So, we bought, washed and dried beets. Peel a few tubers and grate them on a coarse grater or on a grater for Korean carrots. Cook only as much as you can eat in one sitting because, even if stored in the refrigerator, the beetroot dish loses all of its magical properties.
Grate 200 g beets and mix with 1 tbsp. l. lemon juice.
Add a pinch of red hot pepper. A few coriander seeds ground in a mortar, salt to taste and season olive oil, add 1 tbsp. l. green finely chopped onion.

* Boiled beets with olive oil and lemon.
A very popular appetizer in Greece, which is served with grilled or char-grilled dishes. oily fish Dorada or Semge.
Cook 200 g of unpeeled beet tubers and beet tops in a slow cooker in the "Steam" mode. The tops will cook much faster than the tubers, so we will get it in 15 minutes. We check the readiness of the tubers by piercing them with a fork, which enters the finished tuber easily and gently. We clean the hot tubers, cut into circles and beautifully put on a dish. Nearby you need to spread the tops, pour 2 tbsp. l. vegetable oil and 2 tbsp. l. lemon juice, sprinkle with oregano to taste.

* beet caviar With walnuts and prunes.
Beetroot tubers (200 g) wrap with foil and place in the oven. Bake, peel the prepared beets and grate on a fine (carrot) grater, you can pierce with a blender.
Finely chop an onion and lightly fry in two tablespoons of vegetable oil. Dried and very soft prunes 5-6 pcs. cut in small pieces. Chop dried nuts with a knife. Mix everything together and season with lemon juice 2 tbsp. l., adding a little ground coriander in a mortar, salt and black pepper to taste.

* See also other beetroot recipes:
Beet salad with banana sauce
Snack cake "Beetroot"
Vinaigrette in the microwave
Very simple cheese, egg and beetroot salad
Cold beetroot on yogurt
Salad "Bite off the tongue"
matrimonial beetroot
Vinaigrette "One-two and done"

Making salads and appetizers
Beet chips rose
Beet juice is excellent natural dye and is used in the preparation of desserts and pastries: cookies "Colorful strawberries"

Useful properties of beets

Beets are valuable food product, which contains vitamins, proteins and carbohydrates, magnesium, potassium, iron, etc., as well as organic acids and dyes. This is real food source copper, iron, phosphorus and vitamin C. Its leaves contain a lot of vitamin "A", and the presence in beets folic acid promotes the formation of new cells and rejuvenation of the body. Vitamin "B 9" prevents heart disease, because it is responsible for the production of hemoglobin by the body. The presence of pectin in beets helps to remove heavy metal salts and radiation from the body, lowers cholesterol.
Despite the sugar content in the beet, it is recommended for people suffering from obesity and fluid retention. Well cleanses the liver and kidneys, stimulates the brain, lowers arterial pressure, but at the same time, beets are not recommended for people with a weak stomach and high acidity.
Red beets saturated with useful substances are important and necessary for all of us. It helps women on critical days and cope with menopause, in men it stimulates sexual and muscle activity, and for children it is a source of vitamins, iron and iodine.

Energy value of beets

Energy value per 100 gr. fresh beets 43 kcal 180 kJ.
Proteins - 1.6 gr., Fats - 0.2 gr., Carbohydrates - 9.6 gr. - including sugar 6.8 gr.

Beet varieties

All types of beet originated from wild, which grows in India and on Far East. The most common and known to us types of beets: sugar, fodder and ordinary, are quite unpretentious, grow and are found everywhere except Antarctica. We are talking about ordinary beets, which we use to prepare our dishes, we buy in stores and at the market, and we also grow them in our summer cottages. So, beetroot has many varieties: Ataman, Bordeaux, Detroit Cadet, Captain, Aelita, Cylinder, Commander, Cadet and Red Ball. The most popular and loved, for its rich burgundy color and sugar content. Bordeaux beet variety.

Selection, purchase, processing, storage

When buying beets, try to choose tubers that are medium and uniform in size, thin skinned, and deep burgundy in color.
If the beets are with tops, do not rush to throw away the tops - it can be used to make salad, borscht and beetroot.
Separate the tubers from the tops, dry thoroughly if you do not use the beets immediately. Tubers are best stored on the bottom shelf of the refrigerator in special containers for vegetables or in a dry and dark place. cool place. The tops can be frozen and placed in a food bag to freeze.

Interesting Facts
So that the beetroot cut for mixed salads does not stain the rest of the ingredients, you need to add a couple of tablespoons of vegetable oil to it and let it stand for several minutes.
In the old days in the Mediterranean, only beet leaves were eaten, and the roots were used only for medicinal purposes.

How to cook beetroot?

Beets need to be cooked so that it is not only juicy and tasty, but also retains the most useful substances. Beets contain potassium, calcium, iodine, iron, vitamins B9, A, C. It improves digestion, eliminates toxins in the body, prevents the growth or appearance of tumors, increases hemoglobin, promotes the creation of new cells in the body. The leaves contain a lot of vitamin A, so they should not be thrown away, but added to soups, but the old tops are not suitable for food. Even boiled beets retain mineral salts and B vitamins, these minerals are not very sensitive to heat, so they are preserved to the maximum both in root crops and in tops.

How to cook beets correctly - such a question can be asked not only by a teapot, because cooking beets has its own subtleties and tricks. Beets boil depending on age, variety, and size from 20 minutes to 3 hours.

It takes 2 to 3 hours to cook depending on the size if put in cold water and boiled until done. But this process can be accelerated by putting the beets in boiling water. In addition, if the water is allowed to boil for 5 minutes with a pinch of salt without beets, then all the oxygen will come out of the water, which, when cooked, binds useful substances and removes it with it. With this method, more useful properties are also preserved.

At professional chefs the process of boiling beets takes 45 minutes. When the beets boil for 30 minutes, they are immediately taken out and put in cold water, it is possible with ice, the water should be very cold. The temperature difference brings the beets to readiness.

Eat fast way boil beets in 15 - 25 minutes, but with such cooking, there is hardly anything left of vitamin C. You need to cook beets for big fire without lid, in large numbers water, as with this method of cooking, the water quickly boils away. Root crops should be covered with water by 8 centimeters. After cooking, it must be cooled in cold water for 5 to 10 minutes.

During long boil vitamins are preserved. So many cook. They put a pot of beets on the fire, pour water 5 centimeters higher. After boiling, cook over medium heat and bring to readiness over low heat.

It is advisable to put the roots in ice water after any cooking, while they “reach” and are easy to clean.

Delicious, but for a long time, it turns out, cook, or rather bake in the microwave or oven. It must be wrapped in foil or a baking sleeve and cooked at 200 degrees. Cooking will take 30 minutes, if the beets are old and the temperature is lower, then it will take longer. It is better to bake at temperatures below 190 degrees, because at temperatures above 190 degrees vitamin C is destroyed! Experienced chefs for salads and vinaigrettes prepare beets in this way, then it turns out sweeter than boiled.

Tricks for quick boil beets:

The Bordeaux variety is well suited for cooking, this variety is tastier, prettier and boils faster;

It is necessary to choose flattened elongated root crops;

In boiling water during cooking, you can add a spoonful of vegetable oil;

In a pressure cooker, peeled and chopped beets can be cooked in 20 minutes

Tips for Boiling Beets

Before cooking, the beets must be thoroughly washed, without damaging or peeling the peel, the tail must also be left. So the juice will not flow out of the beet, and it will not be faded and watery. Beets are cleaned just before stewing.

When cooking beets, it is better not to salt, otherwise it will turn out hard. But many housewives believe that this way she is inferior in taste. But, in my opinion, sweet beets do not need salt.

So that after boiling the beets remain saturated in color, after boiling, add 1 teaspoon of sugar, 1.2 teaspoons of vinegar or a little lemon juice to the pan.

There are people who do not like the smell of beets. To neutralize it, when cooking, you need to put a crust of bread.

You can check the readiness with a fork or a toothpick, they should easily enter the vegetable.

Peeled beets should not be kept in the air for a long time so that vitamin C is not destroyed.

If the beets have dried up, you don’t need to throw them away, but you can “reanimate” them by scalding them with boiling water and putting them in warm water to make her swell

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, add three to four tablespoons of vegetable oil to it.

3 way

This method is used 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 turn out to be sweeter than boiled ones, so this method is good if the vegetable is later 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.
• Beetroot is not recommended to be cleaned before cooking - it will lose its saturated color. It is better to just wash it thoroughly, and clean it immediately before laying the boiled beets in the dish being prepared.
• 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 young beet tops can go into food - the old one is as tasteless as it is useless.

For those who are tired of the tediously long cooking of beets, we will tell you how to reduce the cooking time in a saucepan using little tricks that many housewives successfully use in their kitchens.

How to quickly cook whole beets?

There is a fairly common quick way to cook beets. Initially, a well-washed root crop is placed in cold water and put on the stove. After complete boiling, reduce the intensity of the fire to a minimum and cook for large beets- thirty minutes, the average - forty minutes, and larger root crops - one hour. Then we drain the water and immediately substitute a bowl with a hot vegetable under a stream of cold water for about fifteen minutes. A temperature difference is created, which brings the beets to readiness.

Some housewives prefer to use the temperature difference method in a slightly different way. We put a pot of a slightly larger volume than is actually necessary in order to boil a certain amount of vegetable along with it on the stove. Pre-fill with water so that it barely covers the contents. After boiling, pour a little ice water into the vessel, and each time let it boil well again. Thus, the beets are cooked as much as in compliance with the previous recommendations, according to the size of the root crop.

How to quickly and tasty cook red beets for vinaigrette in a saucepan?

As you know, for beets it is better to bake in the microwave or in the oven, and then everything taste qualities vegetables will be at the highest level. Its pulp will remain sweet, juicy and extremely saturated with vitamins and various elements. But if there is no desire or opportunity to use the oven or, then you can achieve the same effect simply in a saucepan. This will be completely easy to do.

So, the root crop, thoroughly washed from the ground and dirt, is placed in a sealed tight plastic bag and tightly tied to prevent air and moisture from getting inside. We place the workpiece in a pot of cold water and put it on the stove. After boiling, cook the beets in a bag at a moderate boil for one to two hours, depending on the size. Of course, it will take more time than we would like, but the taste of the vegetable will remain at its best and the vitamins will be in full order.

Note that this option of boiling beets in a saucepan is preferable not only for reasons of conservation taste properties vegetables. It is also important that the pan after the process of such cooking remains completely clean, unlike the consequences of traditional cooking.

How to quickly cook large beets?

We will not offer barbaric methods for preparing large beets, which simply involve cutting the vegetable into several parts. After all, even an inexperienced culinary specialist is clear that in this way the vegetable is largely lose both taste and appearance, and will be left without an impressive portion of nutritional and beneficial properties.

So how do you be in this case? The temperature difference method may not work here due to the impressive thickness of the fetus. In the center, the pulp of the vegetable may remain raw. But there is another effective method, with which you can significantly speed up the process of cooking large beets. On initial stage add a few tablespoons of vegetable oil to the water along with the vegetable. As you know, the boiling point of oil is higher than that of water. Thus, by adding oil to the water, we will increase the average temperature of the environment in which the beets will be boiled, which will contribute to its faster cooking.

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. Try not to damage the skin so that the beneficial substances are 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 also 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 device. 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.