There are nuances that you need to know in order to cook beets deliciously.
You also need to know the “tricks” of how to cook beets so that the root crop retains its vitamins, does not lose color, and, importantly, that the kitchen is not filled with an unpleasant smell.
Some housewives add a few drops of freshly squeezed lemon juice to boiling water.
Thanks to this, the beets will retain their bright burgundy color until the end of cooking.
If there is no lemon, you can add a spoonful of sugar or vinegar.
In addition, if you add a few drops of vegetable oil in front of the beets in boiling water, the root crop will cook faster.
After boiling, the beets are covered with cold water so that the root crop not only cools down, but also reaches doneness, if suddenly the inside remains raw.
It is not necessary to salt the beets during the cooking process. Salt will boil down during this time and increase the cooking time of the beets. Therefore, beets are usually salted at the end of cooking.
As for the smell, for this, a bread crust is added to the water.
This ingredient will not affect the taste of the beets, but the aroma will be neutralized and no smells will come from the pan.
