You will need
  • - beets;
  • - vinegar or lemon juice, or sugar.
Select the right pan for cooking beets. It should be an enamel or glass, but not metal. The volume of the pot depends on the size of the roots the smaller the beet, the smaller must be the pot.
Pour in the pan of water, put on fire and bring to a boil.
Thoroughly wash the beets. Do not clean and do not recut the stems. Dip the roots in boiling water and reduce heat.
Add water, vinegar or lemon juice at the rate of two tablespoons to three liters of water. They will help to preserve the color of beets. Vinegar and lemon juice can replace sugar. It is added in proportion of one teaspoon per litre of water.
Cook beets, tightly closed the lid.
If necessary, as boiling, add in a pot of cold water.
Determine the readiness of the beet with a wooden skewer or fork as soon as it becomes soft – ready beets.
Ready, remove beets from the pot and soak for fifteen minutes in cold water. This will facilitate the cleaning of the beets from the skin.
If you are very well washed before cooking the beets, then pour the broth, and strain through several layers of cheesecloth and prepare a refreshing drink. To do this, add according to your taste in beet broth, cinnamon, ground ginger or citric acid.
To speed up the cooking time, allow to boil beets for an hour. Then remove the pan from the heat, remove the root and soak ten minutes under cold running water. When the need to cook for fifteen minutes-twenty, and let it cool again.
If you need to quickly cook beets, wash thoroughly, peel and cut into cubes. Put in a saucepan and pour hot water. She needs to cover barely the beets.
Cover pot and put on medium heat. Cook, stirring occasionally and adding water.
When the beet is ready, add a teaspoon of vinegar and mix thoroughly. This is done to restore the natural color of the root.