Quick trick to halve cooking time for healthy beetroots
Beetroots are a true treasure trove of vitamins and minerals. Their deep, intense colour is a testament to the abundance of antioxidants that support our immune system. However, many people are put off by the lengthy cooking time of these root vegetables. But what if we told you there's a straightforward way to halve this process?
Beetroots are exceptionally healthy vegetables that work well in various dishes, from salads to soups and desserts. Their preparation can be time-consuming, especially when dealing with older and larger specimens. If you think cooking beetroots is a tedious task, we have a simple trick that will halve this process. With it, you'll save not only time but also energy.
Cooking beetroots – how to reduce time in the kitchen?
Traditional beetroot cooking is often associated with long waiting times, particularly in the autumn and winter months, when these vegetables are larger and more mature, the cooking process can take up to an hour. However, it's worth applying a simple trick that significantly speeds up the entire procedure to enjoy their taste and nutritional value without spending a long time in the kitchen.
The key is to cook the beetroots whole, without peeling them. This method preserves the intense colour of the vegetables as well as their vitamins and minerals, making them an even healthier addition to dishes.
Quick beetroot cooking – step-by-step recipe
With this method, cooking beetroots becomes much simpler. All you need are a few easily accessible ingredients and two pots to get perfectly tender vegetables in no time.
Ingredients:
- medium-sized beetroots,
- crust of wholemeal bread,
- 1 tablespoon of sugar per 1 kilogram of beetroots,
- very cold water,
- ice cubes,
- two pots.
Preparation:
- Thoroughly wash the beetroots under running water to remove soil residues. Do not peel the skin – this way, the vegetables will retain more nutrients and natural colour.
- Place the beetroots in a pot, add the bread crust and sugar. The proportion of sugar is one tablespoon per 1 kilogram of beetroots. Pour boiling water into the pot – the water should completely cover the beetroots and be about 2.5 centimetres above their surface.
- Cook the beetroots over medium heat for 30 minutes. If the water starts to evaporate, replenish it.
- After 30 minutes, drain the beetroots and immediately transfer them to another pot with very cold water and ice cubes. Leave them in the icy water for 15 minutes.
- Once cooled, the beetroots will be ready to peel. The skin will easily come off the flesh, making it much easier to prepare dishes.
Why does this trick work?
The secret of this method lies in using icy water after initially cooking the beetroots. The sudden change in temperature causes the vegetables to soften faster, and their skin easily separates. This makes cooking beetroots significantly less time-consuming, which is particularly important with larger specimens.
Additionally, using bread crust and a little sugar during the cooking process gives the beetroots a slightly sweet taste and enhances their natural aroma.
