Let's boil beets

Buraczki
Photo: Alice Henneman – CC BY 2.0 | cropped to a square

BEFORE BOILING:

Immediately before cooking beets rinse under cold water, cut off the roots. We do not peel them from the skin, making it retain its color and valuable trace elements.

BOILING:

Beets put a small amount of cold water. We boil for 2 hours, depending on the size: small - 1 hour average - 1.5 hours, large - 2 hours. Time start to count from the time of re-boil water. Water does not add salt. Boil under cover - this shortens the processing time and reduces the loss of vitamins. To check whether the beets are already cooked, you can stick a fork or a knife. If it falls softly, they are ready.

ONCE BOILED:

When cooked, drain off beets and peel, which is very easy to go away if you immerse them briefly in cold water.

SERVING TIPS:

Beetroot served warm or cold in addition to dinner.

Bon appétit!