How to Cook Beets?

How to Cook Beets?

Many people do not pay much attention to beetroot in rural areas, thinking it is some waste. We can turn beetroot into a delicious diet through correct cooking methods. Nowadays, in many restaurants, there are more filling dishes, which can increase the humanistic atmosphere and let us feel the taste of nature. Beetroot is rich in nutritional value and has a good taste. So, what is the way to eat beetroot? In this article, we read about How to Cook Beets?

How to Cook Beets

1. Boiled to Cook Beets

Brush off the dirt on the surface of the beetroot with a brush, and then pull out the sideburns. There is no need to peel the whole beetroot and place it in a pot of cold water. After boiling, it can be used in various dishes, such as putting it in a food blender. Puree in the middle and use in thick soup or sauce. If you want to remove the skin, just put the boiled beetroot into ice water immediately, and after draining it, you can quickly peel it off.

Boiled beetroot can be mashed with water and served with “yogurt”

2. Baking to Cook Beets

Roasted beetroot is the easiest way to cook, whether you want to braise whole pieces in aluminum foil or slice them and spread them on a baking tray (you can sprinkle your favorite seasonings, it is recommended to match some lemon juice ), the sugar of the beetroot is slowly released through the method of high temperature and slow roasting, until the caramelization, there will be no earthy taste when eating.

After the whole roasted beetroot is taken out and cooled, it can be easily peeled by hand. You can also mix and roast them with other vegetables. Remember to have a uniform thickness, and it will be more fragrant with a proper amount of olive oil.

3. Pan-fried to Cook Beets

Dice or slice the beetroot, put the cream in a hot pan, melted, add the beetroot and fry slowly until the surface shrinks. The fried beetroot tastes softer and tastes sweeter. The salad is beautiful and delicious!

4. Pickled to Cook Beets

Pickling beetroot is a traditional practice in Europe and the United States. The most commonly used seasoning for pickling beetroot is “apple cider vinegar,” which uses sour vinegar to bring out the natural sweetness of the beetroot.

Method: Slice the roasted beetroot, put it in a glass jar, pour in enough vinegar, sugar, and a small rubbing salt, stir well, cover it, and put it in the refrigerator, pickle for about 1 to 3 days before eating it will be tastier. If you are pickling with fresh beetroot, it is recommended to sprinkle salt to remove the smell of soil, squeeze the excess water and add vinegar, and let it chill in the refrigerator for about one week. You can also use sushi vinegar instead of apple cider vinegar. The flavor will be better if marinated longer.

5. Stew

Beetroot can almost be added to Western-style stewed dishes, and it will be better to be simmered with other vegetables such as celery, carrots, and potatoes. For example, the well-known Russian “borscht” traditional method adds beetroot to make a bright red. The gorgeous soup with a spoonful of yogurt is quite classic. Adding beetroot to the soup is a pink soup that makes girls scream.

6. Raw food

If you are not afraid of the earthy taste of beetroot, eating raw is the fastest way. Thinly sliced ​​or shredded and used in a salad, drizzled with a bit of honey, lemon juice, or chili powder to enjoy. The fresh beetroot tastes sweet, crunchy, and juicy, refreshing, and delicious.

To use beetroot as a raw salad, it is recommended to cut it into smaller pieces so that the taste is not too strong.

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Another way to eat fresh is to put the beetroot in a juicer to squeeze out the soup for drinking. Because beetroot has a bit of a raw smell, it is recommended to mix with other fruits to taste better, such as pineapple, banana, apple, and guava. , Cucumber and celery, etc., or mix it with milk to make a fragrant milkshake. Eat vegan and add aromatic almond milk, soy milk, and other plant milk.

Because the sweetness of fruits and beetroot is very high, there is no need to add sugar.

7. Toning

Pigmented beetroot is a natural toner. After being pureed or squeezed, it can add to flour to make buns, noodles, muffins, cakes, biscuits, and other dessert batters. It can also easy dyed with beetroot. The color changes to purple, red, and pink according to the amount used, making the dishes more eye-catching!

Also read: how to defrost a freezer


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