How to cook the beets

Clean does not clean. Sturdy, with a brush, my. Peel did not shoot, cook with it. The tail is not cut off. If you violate the integrity of the beet juice will flow from it and it will turn watery and whitish. Beets peeled in case it is intended to extinguish.

To salt, not salt. Beets do not season with salt at the beginning of cooking as salt is still evaporated, and it makes no sense. Furthermore, the salt will make solid vegetable and hence increases the already long time cooking. Add salt directly beet dish. But not all housewives agree. Some believe that it is necessary to add salt when boiling is necessary, otherwise will not taste good.

How to keep the color. If you want to beets has retained its beautiful bright color, after boiling, add to it ? hr. Liter. vinegar, or white. L. sugar or some lemon juice.

How to neutralize the odor. Not everyone likes the smell of beets. To neutralize it, throw in a pan crust of bread.

How to check availability. beet Ready is tested with a fork: it must be soft and easy to enter into a vegetable.

If you purified fresh beet, it can not be held in the air so as not to destroy vitamin C.

If the beet dry. If your svekolka dried up, do not rush to throw it: scald with boiling water, cover with water at room temperature and let it swell. Then put it on the fire, without changing the water.

How not to "paint" the vegetables in vinaigrette. Going prepare vinaigrette? Slice the boiled or baked beets into slices and then sprinkle with oil, while other vegetables (potatoes, for example) are not colors.

The benefits of beet broth. Do not pour the beet broth, which will remain after cooking beets! It is better to add to it in equal amounts of lemon juice, cinnamon and ginger (how - to adjust themselves, depends on the amount of broth). Get a tasty and refreshing drink healing, not worse beet kvass, which is troublesome preparation. With a diuretic, laxative, antigipertezivnym and lipotropic action.

beet tops. Be sure to learn how to cook dishes from beet tops, pkhali, for example, add it to the soup and beetroot, beetroot is useful because, while beet greens even more useful - it has a loading dose of vitamins. Only the food goes young greens, the old is not suitable.