How to cook beets quickly: from the classic method in a pan to a life hack with a bag and microwave

Beets are an invariable ingredient in many dishes of national cuisine. For a Russian, this vegetable, as for a Japanese, is rice. Someone prefers to eat beets raw, grated on a fine grater and seasoned with aromatic sunflower oil. Someone does not dwell on beetroot. Others like to conjure in the kitchen, including this product in the composition of even more intricate and intricate dishes. Therefore, knowledge of how to cook beets quickly is the basis of the basics, the information that every novice cook must have. And not only because the rosy vegetable is tasty. And because it is very useful.

What is useful Russian folk vegetable buryak

Few people know that beets have the ability to restore blood quality and volume. And this is far from the only plus of the product from the garden. Listed below are seven more benefits of eating beets. But know: even the delights of the root crop are not limited to them.

1. Strengthens the immune system. Beets contain a whole alphabet of vitamins and minerals that strengthen the immune system and make it unshakable in front of viruses and bacteria.
2. Rejuvenates. Folic acid, abundant in beet pulp, endowed this property with the root crop. It promotes the formation of new cells and thereby prevents aging.
3. Strengthens bones. Another component of rosy root vegetables is quartz. It is indispensable for healthy bones and elastic skin.
4. It produces hemoglobin. Beets are often prescribed to people who suffer from anemia. The fact is that the product contributes to the production of red bodies, because it is rich in iron.
5. Expands blood vessels. Beetroot increases the diameter of blood vessels, which means that it prevents the formation of plaques on their inner surface.
6. Protects from radiation. The composition of the root contains a lot of pectin. This substance is a powerful defense against radioactive substances and a shield against exposure to heavy metals.
7. Does not lose properties. The most striking feature of the burgundy root crop is the ability to maintain substances useful to the human body, even after prolonged heat treatment. The vitamins of group B and some mineral salts remain intact and safe even after hours of cooking. They do not collapse at high temperatures, which means that they provide utility to any ruddy root crop - even boiled, even steamed, even fresh.

And what's inside

100 g of fresh vegetable contains only 40 kcal. Of these, 8.9 g of carbohydrates, 1.5 g of protein, and virtually no fat (0.1 g).

• Carbohydrates. The content of these substances in beets is 14%. There are a lot of sucrose and pectin substances in the root crop. Two sisters are present there - glucose with fructose.
• Vitamins Many people mistakenly believe that there is a lot of vitamin C in a rosy vegetable. In fact, its content is not so great. But there are a lot of vitamins of groups B and BB, as well as phosphorus, sulfur, zinc, potassium, copper and other elements from the famous table of Dmitry Ivanovich.
• Acids Russian folk vegetable is rich in organic acids, namely malic, citric and oxalic.
• Cellulose. To say that there is a lot of fiber in beets is like saying nothing.Burgundy tuber is a real storehouse of dietary fiber, about 3 g per 100 g of product.
• Amino acids. Most in the product are arginine, betaine, lysine and histidine.

Choose the right one

Tricky sellers can disguise an expired product as a delicacy. Therefore, one should not be surprised if, after long wanderings around the market, you will bring fodder beets home instead of a dining room. In order not to make a mistake, choosing the root crop for salad or borsch, follow the following four recommendations.

1. Size matters. Beet feed varieties are usually large. Therefore, if possible, give preference to small or medium-sized beets.
2. Attention to color. The peel of the feed varieties is lighter, and the table vegetable has a dark and saturated color.
3. We feel the surface. A quality root crop is always even to the touch. It has no pits, no warts, no numerous mustaches. It is absolutely smooth.
4. Avoid rot. Even a small rotten speck on the skin of beets should make you pass by poor-quality goods.

How and how much to cook beets until cooked

How much is a beetroot preparing? A gas or electric stove and a double boiler are the two most popular methods of cooking root crops with burgundy pulp. However, the exact cooking time cannot be called in any of the cases. The heat treatment period depends on the size and freshness of the vegetable, as well as on the power of the appliance.

Steamed pieces

Features The advantage of steaming is speed. Cooking beets for salad in this way is necessary for no more than 40 minutes. And even then, only if the root crop is sent to the whole boiler. The double boiler can be modern, powered by the mains. And it can be made of aluminum and look like a pan. This is a Soviet pressure cooker, which, in fact, is the same double boiler, only older and technically simpler. You can choose any appliance available in the kitchen arsenal. The cooking algorithm will be the same.

Action algorithm

1. We peel the vegetable and rinse thoroughly under a stream of cold water.
2. Cut into several identical pieces and put in a bowl a double boiler.
3. Using a brush, spray the wedges with a small amount of vinegar, if it is important that the color saturation remains intact.
4. We set the timer for 20 minutes and go about our business until the sound signal indicating the preparation of the dish.

In the pan as a whole

Features Even a child can cook beets in a saucepan - not like a hostess with experience. But even this common method has its own nuances. Cooking time in the classical way will take at least an hour, however, the process can be significantly reduced - using cold water or a freezer.

Action algorithm

1. We wash the beets, cut the tops and send it to the pot with boiling water for exactly 20 minutes.
2. After a specified period of time, we take out the root crop and immediately send it under cold running water for about five minutes. As an option - put the hot vegetable in the freezer and do not take out 15 minutes.
3. After temperature shaking, the root crop will be completely ready for further use.

Other methods of cooking root vegetables

In a slow cooker, oven and microwave, beets are cooked much less often. But not because these methods are less convenient or longer. And because of ignorance. The time has come to fill this gap and comprehend more modern methods.

In a slow cooker

The variety of modes and functions of this miracle of kitchen technology allows you to cook young beets quickly and in different ways. The express method involves steaming, and the most delicious product can be obtained by cooking in the "Baking" mode.

• In the "Extinguishing" mode. You can cook directly in the peel. It is enough to fill with water and turn on the appliance. Cooking time - an hour. If half-preparedness is needed, turn off the multicooker when the timer shows 30 minutes and, without opening the appliance, let the vegetable get the same amount as much.
• In the "Baking" mode. This method allows you to cook a vegetable so that even a child wants to try it. A young root crop without a peel must be greased with a drop of vegetable oil and, wrapped in foil, put on the bottom of the multicooker bowl. The product will be baked for about an hour. The readiness of the dish will be indicated by a timer signal.
• In the "Steam cooking" mode. Cooking time - 40 minutes. Simply put the vegetable in a special plastic tray, pour water into the liquid compartment and select the appropriate mode on the display.

In the oven

Everyone knows how to quickly cook fresh beets in a pan. But few have the ability to cook root vegetables in the oven. An oven is relevant when a boiled vegetable needs to be obtained quickly and in large quantities. Washed beets are wrapped in foil portionwise and spread on a baking sheet. Once the oven heats up to 190 ° C, heat treatment can begin. The root crop will need only 20 minutes to reach the state of readiness.

In the microwave

Life hackers offer to cook beets in a microwave package. And this is a great idea. For its implementation you will need a baking sleeve or a regular plastic bag without holes. Beets must be thoroughly washed and dried with a paper towel. Then, without peeling, put in a bag and tie.

You can refuse a bag or sleeve by placing the product in a glass bowl. In this case, literally a couple tablespoons of water is poured into the bottom and covered with a plastic lid. In a 1000 W microwave oven, the cooking process takes no more than 10 minutes. In a slightly less powerful furnace, the heat treatment will last 16-18 minutes.

Tasty Secrets

Nonsense that everything comes with experience. Everyone can quickly and tasty cook beets. Seven secrets of experienced housewives will help in this. Use them the next time you decide to send a rosy vegetable to boiling water.

1. Without salt. When cooking on gas, the beets do not need to be salted. A popular spice makes it too hard and tough. The ideal ambassador is the one that takes place immediately at the time of cooking.
2. Head over heels in water. In order for the vegetable to boil faster, it is necessary to monitor the amount of water in the pan. Beets should be immersed in water in their entirety, and not in part.
3. After cooking, cool. To easily clean the popular ingredient in salads and first courses, you must send it to ice water at the end of the cooking process. 10-15 seconds will be enough to easily remove the skin.
4. To preserve color. Sometimes it is important to achieve not only the perfect taste, but also the perfect color. Especially in the case when the vegetable is not cooked whole, but in pieces. To this end, housewives recommend adding a tablespoon of ordinary vinegar to the pan. Boil beets so that it does not lose color, you can also with lemon juice or sugar. A tablespoon of granulated sugar or freshly squeezed lemon juice will be no less effective than vinegar.
5. Odorless cooking. For some people, the smell of boiling beets is, to put it mildly, not the most pleasant. To get rid of the bothersome "flavor", you need to add a crust of stale rye bread to the pan after boiling.
6. A decoction to help. The liquid remaining after cooking beets, has a healing effect. It is recommended to use it as a natural replacement for diuretics, as well as a laxative.
7. Tops come in handy. Beetroot leaves should not be sent to the trash. This is not a waste material, but a tasty and healthy ingredient in salads and first courses.Take a look at the book about healthy food, and you will surely find in it several recipes for borscht or phali (Georgian national snack) with beet tops that you want to try.

As it turned out, there are many ways to quickly boil a burgundy root crop. Moreover, each of the methods has its advantages. The comparison table summarizes the knowledge gained and, if necessary, serves as a cheat sheet when choosing a kitchen appliance for cooking.

Table - Beetroot preparation methods and their features

Connoisseurs recommend preparing root crops without prior cleaning - in the peel. And it is not a matter of laziness. As soon as the vegetable is exposed, the vitamin C contained in it begins to break down. But it is already a bit in beets! Therefore, it is correct to cook beets so that it does not lose vitamins, you need to be unpeeled. And boiling, you can store in the refrigerator for no more than two days. 48 hours after heat treatment, it will cease to be suitable for eating.

Reviews: “My secret is to let the beets cool right in the water”

In order for the beets to remain sweet and juicy, and the pan clean, you need to wash the beets well without cutting anything. put it in a double plastic bag, tie it tightly. Take a 3-4 liter pot, put a bag of beets there, pour water on it and boil for 2 hours after boiling over the slowest fire, maybe more, it all depends on the size of the beets. Try it, I think you will like it.

Love, http://volshebnaya-eda.ru/kulinarnyj-klass/kak-prigotovit/kak-bystro-i-pravilno-varit-sveklu-sovety-xozyajki/#ixzz4v7leQE6D

I cook beets in the microwave for 7-10 minutes. My beets and put in a regular bag. I tie it, pierce it with a toothpick in several places so that the bag does not burst. And that’s all. You don’t have to do anything else. Beetroot is ready to eat!

Olga Fadeeva https://lady.mail.ru/advice/530-kak-bystro-svarit-sveklu/

I buy boiled beets in a supermarket so I don’t have to wait long for it to cook. I haven’t cook vegetables for salads at home for a long time, I consider it a waste of valuable time. Now many have switched to cooking dishes from finished products.

Alisha 33, http://chudo-povar.com/kak-bystro-svarit-sveklu-celikom-recept-s-foto.html

My secret to cooking beets is this: after the beets are cooked, let it cool right in the water. After that, it is much softer and better cleaned. I do not recommend baking beets, it turns out dry and the process takes a lot of time. Do not cook beets with other vegetables, it is boiled for the longest time, it can turn jelly in a saucepan.

Helena, http://ladyspecial.ru/kulinariya/khozyajke-na-zametku/kak-i-skolko-varit-sveklu

Other salad recipes