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Beets are loved by many people because of their high content of vitamins and minerals, which can be used in many recipes. When prepared properly, beets have a characteristic fatty taste and earthy smell. There are many ways to prepare beets, but one of the best is boiling to soften this hard tuber without losing the nutrients inside. You just need to put the beets in a deep pot, fill the pot with water, add some vinegar or lemon juice, and simmer until the beets are tender, about 30-45 minutes.
Steps
Wash and trim beets
- You can boil beets of any size. However, medium-sized beets are often best suited because they strike a balance between cooking time and amount used. [2] X Research Source
- Do not choose tubers with bruises or surface defects, or skin that looks dry or wrinkled. This is a sign that they have been stored for a long time.
- Fresh beets are usually hard, so you need to use a little force to get a sharp cut. Be careful not to cut your hands!
- If you like, you can save beetroot leaves to use in other dishes. Beetroot leaves can be prepared in the same way as kale, spinach, collard greens, and other greens. [4] X Research Sources
- Skip this step if the beets are already trimmed.
- Theoretically, this root is edible, but it is not tasty because it is quite hard and fibrous. However, beetroot root can be used to add flavor to other vegetables. [6] X Research Sources
Tip: If you accidentally get beet juice on your cutting board, cut a slice of lemon and rub it vigorously over the beet-colored area. The friction and acid of the lemon juice will help remove pigmentation and prevent stains. [7] X Research Sources
- Try not to rub the beets too hard. If you scratch the skin, the color, flavor, and nutrients in the tubers can leak into the boiling water.
- Beets grow underground, so you must wash them before cooking.
- If you are a clean person, you can soak beets in a bowl of water for about 5 minutes. Add 60 ml of vinegar or lemon juice to kill bacteria. [10] X Research Source
Cook beets
- Regardless of the cookware you use, it should be large enough to hold all the beets, plus an equal volume of water. [12] X Research Source
- Spread the beets evenly in the bottom of the pot so that the heat of the boiling water circulates between them better.
- Do not pour too much water into the pot. The greater the amount of water, the longer the cooking time will be. You also have to expend unnecessary energy to maintain the optimal cooking temperature.
- Double the amount of acid for every 2 liters of water added to the pot.
Tip: If you decide to use vinegar, regular distilled white vinegar is best. Avoid flavored vinegars such as balsamic vinegar, red wine, or apple cider vinegar as they affect the flavor or color of beets. [15] X Research Source
- Covering the pot will prevent heat from escaping, so the water will boil faster.
- Remember to keep the lid on the pot for the entire cooking time. Otherwise, the temperature of the water will decrease and the boiling time will be longer.
- When boiling large batches or previously stored beets in the refrigerator, it can take nearly an hour for the beets to fully cook. [17] X Research Source
- Choose a knife with a long blade to avoid burning your hands. You should wear heat resistant gloves if there is a lot of steam coming out of the pot.
Peel the boiled beetroot
- A large mixing bowl is best suited for this purpose, but you can pour the water directly into the tub if you need to chill a large batch or when a suitable bowl is not available.
- Or you can pour the whole pot of beetroot into a sieve or basket before transferring the beets to a bowl of ice water.
- Another option is to simply drain the boiling water and pour cold water over the beets if you don’t want to use ice. [21] X Research Source
Tips: After cooking, you can drain the red broth or keep it for soup or soup. Beetroot juice can also be used as a natural dye.
- You may have to refrigerate in batches if the beets are too large. Remember to change the ice in the bowl after each batch has been chilled.
- You should probably put on rubber gloves before you peel the beets to make sure the beet juice doesn’t get on your fingers.
- Discard the beetroot skin immediately after peeling to avoid contaminating clothing, countertops, floors, or surrounding surfaces. [24] X Research Source
Advice
- Eat boiled beets with salt, olive oil, or a few sprigs of parsley. You can also pickle beets, mix them in salads, add beets to casseroles, or mash them with butter, milk, and salt (similar to potatoes).
Warning
- Beetroot juice can stain fabrics and other materials. Consider wearing an apron when working with fresh beets.
Things you need
Wash and trim beets
- Chopping board
- Sharp knife
- Vegetable washing brush
- Plate or tissue
Cook beets
- Pot or saucepan
- Water
- Measuring cup or spoon
- Wooden or metal spoon?
- Knife
Peel the boiled beetroot
- Large bowl
- Water
- Ice
- Patch with holes
- Clamp (optional)
- Sieve or basket (optional)
- Latex gloves (optional)
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 13 references cited in this article that you can view at the bottom of the page.
This article has been viewed 7,668 times.
Beets are loved by many people because of their high content of vitamins and minerals, which can be used in many recipes. When prepared properly, beets have a characteristic fatty taste and earthy smell. There are many ways to prepare beets, but one of the best is boiling to soften this hard tuber without losing the nutrients inside. You just need to put the beets in a deep pot, fill the pot with water, add some vinegar or lemon juice, and simmer until the beets are tender, about 30-45 minutes.
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