Cooking in a saucepan Beets in a slow cooker for vinaigrette How to cook beets for salad in the microwave
Not all housewives know how long to cook beets in a saucepan to prepare beautiful holiday salads - vinaigrette, herring under a fur coat and other recipes, as well as a simple vitamin salad with garlic.
Often, beets are cooked together with carrots and potatoes, if, for example, a vinaigrette is planned, but the cooking time for these vegetables is different, so experienced housewives recommend boiling them in separate pans.
How to cook beets in a saucepan
You will need: half a kilo of beets, water
- Select beets - approximately the same size, firm to the touch and slightly moist.
- When cooking beets, you do not need to peel them and cut off the tail. Carefully, using the rough side of the sponge, clean the beets from the soil.
- Pour water into a saucepan and put on fire.
- Cover the pan with a lid and cook for 40-50 minutes depending on the size. Cook very large and old beets for up to 1.5 hours. Just cook large, young beets for an hour. If you grate any beets, they will cook in 15 minutes.
After cooking, you should check the readiness of the beets by piercing them with a fork: you will understand that the beets are cooked if the finished vegetable is pliable to pierce without applying any effort. If the fork does not penetrate the pulp well, cook for another 10 minutes and check again for doneness. - Pour cold water over the finished beets and leave for 10 minutes so as not to get burned when peeling and cutting. Peel the beets, they're cooked!
The easiest way to cook beets
How to properly cook beets in a saucepan so that it takes a minimum amount of time? To do this, take only 3 components:
- Water - 5 l;
- Vegetable oil - 50 ml;
- Ice - as needed.
- Beets - 3 large pieces.
Next, we’ll tell you how to properly cook beets so that they remain tasty, elastic and do not fall apart after peeling:
- Pour water into a large saucepan and bring to a boil.
- Pour oil into the boiling liquid.
- Place the washed beets (in the skins).
- Exactly half an hour later the boiling water is drained.
- The hot vegetable is put into ice.
If you don't add oil to the water, it will evaporate very quickly. In this combination, the evaporation process is much slower, in addition, after a sharp temperature change, the skin of the vegetable is easily removed. This is the easiest way to cook beets quickly.
Festive vinaigrette
Such a treat can be prepared not only for every day, but also for the holiday table. Let's imagine a little. First, we will lay out our dish in layers. Secondly, let's replace canned cucumbers with fresh vegetables. And finally, add boiled white beans.
Ingredients:
- carrots - two root vegetables;
- fresh cucumber - two pieces;
- beets - two root vegetables;
- potatoes - 3-4 tubers;
- salt;
- refined vegetable oil – five tablespoons. spoon;
- boiled white beans – 180-200 g;
- onion - one head.
Preparation:
- You already know how long to boil vegetables. So let's do it in advance.
- Cool the boiled carrots, potatoes and beets first.
- Peel the boiled vegetables.
- Cut the beets into cubes. Professionals recommend chopping all vegetables the same way. This will make the dish look much more appetizing.
- Chop the carrots into cubes of the same size.
- Next, chop the potatoes.
- Peel the onion and thoroughly wash the fresh cucumbers. Dry the vegetables with a paper towel.
- Finely chop the onion with a knife. Chop the cucumbers into cubes. If desired, the skin can be removed or cut off thinly and then used for serving the dish.
- Beets tend to color other components of the vinaigrette. To prevent this from happening, add one tablespoon of refined oil to it and mix well.
- Leave the beets for a few minutes and then proceed to serving the salad.
- We will spread the vinaigrette in the form of a slide, so for convenience we will take a flat plate.
- The beets are the first layer, which we immediately season with salt.
- Boil white beans and dry them thoroughly. Place the beans on top of the beets.
- The next layer is potato.
- Add one tablespoon of refined vegetable oil and salt.
- Place chopped onion on the potato layer. You can add more of it, the vinaigrette will turn out juicier and piquant.
- Next comes the carrot. Sprinkle this layer with salt.
- Drizzle the carrots with refined vegetable oil. Don't forget that we should have a slide.
- Sprinkle everything with chopped cucumbers on top.
- All that remains is to decorate our vinaigrette and serve it to the table.
Popular salads using beets
In our country, salad snacks are used not only in the daily diet, but also decorate the holiday table. No holiday is complete without a salad with beets. Common serving options are herring under a fur coat, where beets become the top layer decorating the dish.
To prepare it, it is important to boil the product using the classic or express method. It is necessary that the vegetable retains its rich taste and color, is attractive and can be easily grated. Large, tasteless and fibrous vegetables are not suitable in this case.
Salad with prunes is no less popular. It is often served in portions in bowls. Here it is also important to preserve the color of the product and choose medium-sized fruits with a rich, sweet taste.
For the daily diet, use a salad of grated beets with garlic or egg. This is a healthy treat for the whole family that helps improve digestion and improve health.
Beetroot is a product that is widely cultivated in our country. Its sweetish taste and versatility, as well as the low price on the shelves, make it in demand. It is used as a main ingredient in soups, salads, side dishes and even for making drinks. The main thing is to learn how to cook it correctly.
Some more useful tips:
- To reduce the cooking time of the vegetable, after boiling the water, pour a tablespoon of salt into the pan, let the solution boil again, only after that add the beets, a tablespoon of sugar and the same amount of 9% vinegar.
- There are a great many recipes with photos on how to cook beets, but you don’t need to be a chef to do this. For example, to remove the characteristic beetroot smell, it is enough to place a crust of rye bread in boiling water with root vegetables half an hour before cooking. Agree, simple and useful.
- Boiled beets can be stored for no more than 2 days. Even in the refrigerator and unrefined, it loses ascorbic acid and many trace elements during this period of time.
- If raw beets have lost moisture, become wrinkled and dry, they must be scalded with boiling water, then placed in warm liquid for an hour so that the vegetable becomes elastic and attractive in appearance again.
There are many ways to prepare beets. You can bake it in the oven, on the grill, in the microwave or in a slow cooker. Just read the recipes carefully.
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Recipes
- Vinaigrette for raw foodists.
What you will need:
- beets – 1–2 pcs.,
- carrots – 1–2 pcs.,
- cucumbers – 1–2 pcs.,
- cabbage – 200 g,
- onion – 1 pc.,
- greens – 1 bunch,
- salt, allspice - to taste,
- vegetable oil for dressing.
Preparation:
Peel and wash the vegetables. Grate the beets, cucumbers and carrots on a coarse grater. You can use a food processor, attachments for Korean carrots. Chop the cabbage and mash it slightly with your hands so that it releases its juice and becomes softer.
Finely chop the onion and herbs (parsley, dill). Pour the chopped vegetables and herbs into a salad bowl, add salt, add allspice and other seasonings to taste, and season with vegetable oil. You can sprinkle the salad with lemon juice or apple cider vinegar. Bon appetit!
- Vinaigrette with baked vegetables.
You will need:
- potatoes – 4 pcs.,
- carrots – 2 pcs.,
- beets – 2 pcs.,
- onion – 1 pc.,
- canned green peas – 1 jar,
- mustard beans – 2 tsp,
- honey – 1 tbsp. l.,
- red wine vinegar – 2 tsp,
- olive oil – 5 tbsp. l.,
- garlic – 2–3 cloves,
- salt, pepper - to taste.
Wash the potatoes and carrots, peel them, cut into large cubes or slices. Season with salt, pour olive oil and bake in the oven until golden brown.
Immediately bake the beets in foil or a baking bag. Please note that it needs more time to be ready. Check the softness of the beets with a fork or toothpick.
While the vegetables are baking, prepare the dressing. Mix honey, vinegar, olive oil and mustard in a salad bowl. Add finely chopped garlic (you can grate it on a fine grater or squeeze it through a garlic press), salt, pepper.
Cool the potatoes and carrots, put them in a salad bowl, peel the beets and cut them into cubes.
Add beets, green peas and onions, cut into half rings. Mix. Salad ready!
For borscht
In most cases, housewives use grated or finely chopped root vegetables to prepare borscht. It is prepared already in sliced form. The vegetable must be peeled. In order for the beets to retain their color as much as possible, and also to impart their sweet taste to the borscht, it is necessary to follow the cooking rules. The main thing in this case is not to overcook the root vegetable. During cooking, it is recommended to add vinegar or lemon juice to the water. Thanks to this, the vegetable will turn out bright red, as tasty as possible.
