Boiled beets are considered classic version root preparation. In this case, there are several subtleties. Depending on the cooking method and duration, the vegetable may have different taste and vitamin composition. Let's look at the options for cooking beets in a saucepan.

Beet boil time

  1. Buryak belongs to the category of root crops that need to be cooked for a long time to be fully cooked. This option is comparable to cooking meat. Depending on the size of the beets, they can cook from half an hour to 2 hours.
  2. If the weight of the beets does not exceed 50 grams, the duration will be 30 minutes. Root crop weighing up to 100 gr. takes about 45 minutes to prepare. Buryak weighing up to 200 gr. cook for about 1 hour 15 minutes. Beets weighing 300 gr. and more will be cooked for at least 1.5 hours.
  3. The duration of root cooking can be explained by the fact that initially the container is filled with non-hot water. From this, the process of cooking beets is noticeably delayed.
  4. The duration is affected by the low content of starch and the high concentration of fiber in the root crop. It is also worth giving preference to young fruits.

How to cook beets quickly

Method number 1. Whole cooking

  1. Before you get started, fill the container with cool water and place the beets inside. Wait 10 minutes.
  2. After the time has elapsed, clean the vegetable with a coarse brush. Send the washed beetroot to the pan. Pour in required amount steep boil. As soon as the composition boils, reduce the power of the burner to the middle.
  3. Pour 40 ml into a saucepan. sunflower oil. If you are cooking a medium-sized vegetable, turn off the heat after half an hour and drain off all the water. Pour cold water over the root crop and immediately begin to remove the skin.
  4. For a quick way to cook beets in a pot, it is important to use filtered water. Use purified liquid in both cases. The soft structure of the water can significantly reduce the procedure for boiling a vegetable.

Method number 2. Cooking with cubes

  1. This cooking method will come in handy if you are going to cook a salad with beets. After boiling, the vegetable can be easily chopped into cubes or straws.
  2. Wash the raw beets thoroughly and discard the shell. Chop into square pieces or slices. At the same time boil water in a saucepan. Mix a small amount of citric acid into the liquid.
  3. Send a beet inside. Wait for the liquid to boil. Reduce the burner to moderately low heat. Cover the pan with a lid with a steam valve. Boil vegetables until tender.
  4. This cooking option will take about half an hour. In this case, the pan should be of medium size, with a volume of 2-3 liters.

  1. To quickly cook a large beetroot, it is not at all necessary to chop it barbarously into several parts. Otherwise, such a cooking process will lead to the loss of the beneficial properties of the root crop.
  2. As in the first option, playing with temperature changes will not help because of the impressive size of the beets. In most cases, the root core after the procedure still remains raw. There is still effective way cooking beets.
  3. At the beginning of the manipulation, it is recommended to place the prepared root crop in a pot of water and mix 80 ml. sunflower oil. This method is used due to the fact that the boiling point of the vegetable composition is much higher than water.
  4. As a result of mixing liquid with oil, the boiling point rises. The beets will languish in the liquid, from this the process of preparing a large beetroot will be noticeably reduced.

Cooking beets in a bag

  1. To quickly boil a beetroot in a bag, it is important to follow simple rules. A thoroughly washed root crop during the cooking process will not leave plaque on the container, which is difficult to wash.
  2. This method will eliminate the smell at the time of boiling the beets. In addition, the original color of the beetroot will be preserved. To proceed directly to the manipulation, you need to place the prepared vegetable in a bag. Release all air, tie tightly.
  3. Send the product to a pot of water. Keep in mind that the liquid should cover the root crop by several centimeters. Turn up the burner to the max. As soon as the composition boils, reduce the heat to a minimum. Cover the container with a lid. Simmer beetroot for about an hour.
  4. It is worth paying attention to the fact that this method of preparation may not be entirely useful. Polyethylene releases harmful substances when heated. Therefore, health can be harmed. This is not a proven fact, you decide.

How to keep the color of beetroot while boiling

  1. To maintain an attractive shade of beetroot, it is important not to allow the liquid to boil strongly. Be sure to add to water citric acid or table vinegar.
  2. Consider, despite any method of boiling beets, it is forbidden to salt the water. The natural mineral significantly slows down the process of preparing the root crop. In addition, because of the salt, the beets become stiff and lose their taste.

The benefits of boiled beets

The undoubted advantage of the root crop is that during heat treatment beet practically does not lose useful qualities. The main thing is to carry out the procedure correctly according to the methods described above.

Nicotinic acid, iodine, fiber, iron, manganese, zinc, cesium and amino acids are concentrated in beets. Regular eating of the root crop has a positive effect on the entire state of human health.

It is easy to boil beets in a saucepan. Choose the most suitable way. Don't forget to stick practical advice. Include beetroot in your daily diet. As a result, you can always maintain your health at the proper level.

Video: how to cook beets in the microwave in 5 minutes

Beets are part of many dishes, without which it is difficult to imagine everyday and festive table. What is lunch without borscht and New Year no vinaigrette? Beets are useful for salads, and for herring under a fur coat. It would seem that cooking it, like other vegetables, is a simple task. But only experienced chefs know how to cook beets deliciously. At the same time, so that the root crop does not lose its attractive appearance and dietary benefit. After all, beets contain many vitamins, minerals and trace elements, including vitamin C.

1. The best result will be with small root crops - no more than 10 cm in diameter, large ones are often loose inside and tasteless. The vegetable should be without damage, traces of mold and rot, thoroughly washed. Try not to damage the skin so that the beneficial substances are not destroyed during cooking.

2. Do not cut off the tails and do not peel the beets, so as not to lose the juice. Do not add salt to the water, because the vegetable contains a lot of sodium on its own, excess salt will ruin its sweetish taste. If necessary, the beets can be salted after cooking.

4. Try to cook root crops of the same size so that they reach readiness at the same time.

How and how much

To cook beets, choose a pan that is slightly larger than vegetables - about 1 cm should remain between them and the walls. Traditionally, root vegetables are boiled in cold water, so more vitamins are preserved, but the cooking time also increases. You can speed up the process by placing the vegetables in boiling water. The water level should be about a finger above the level of the beets. Cover the pot with a lid and place over high heat.

After the water in the pan boils, continue cooking the beets over low heat, adding water as needed. Cooking time can vary from one to three hours, depending on the size, number of vegetables.

Root vegetables are ready when a fork, toothpick or thin knife they are easily pierced.

Cooking beets in a slow cooker

The slow cooker provides ample opportunities for cooking beets. Built-in programs will allow you to cook vegetables without losing taste and aesthetic qualities and will enable the hostess to do other things. There is different ways how to cook beets in a slow cooker.

The most common and most useful is steaming. Everything is extremely simple: wash small root crops thoroughly and put on a plastic steamer grill. Or cut large beets into pieces. Pour water into the bowl of the multicooker to the bottom mark, put the vegetables. Close the appliance and select the Steamer mode for 40 minutes. As a rule, vegetables are perfectly cooked at the end of the timer.

There is one little trick on how to cook beets in a slow cooker for salad. For slicing, vegetables that have had time to cool and lie down for 10-12 hours are best suited. Therefore, you can put the slow cooker to cook the beets at night, and cut the vegetables beautifully in the morning.

Cooking in the "Soup / Cooking" mode is not much different from the traditional one. We put the washed vegetables in the bowl, fill it with water and select this mode for 60 minutes. Then we check the readiness, if necessary, cook for 20 minutes.

In a multicooker in the "Extinguishing" mode? Pour water into the bowl, lay the washed vegetables. Here it is better to take more beets, because the larger the vegetables, the less vitamins they will lose during cooking. Water should cover the roots by 2-3 cm. Set the timer for 3 hours. The cooking time is long, but the taste of the beets is very tender and juicy.

Baked beets

Another interesting way, which is best suited for young vegetables at the beginning of the season, when they are juicier and more tender. To prepare vegetables, wash, dry with a paper towel, wrap each in foil, after dripping inside vegetable oil. Lubricate the bowl of the multicooker with it and put the beets in it. Turn on the "Baking" program for one hour.

in a pressure cooker?

The pressure cooker allows you to reduce the cooking time by 3-5 times. After all, this miracle pan does not lose heat during evaporation, and the food in it is cooked under steam pressure. If you have such an assistant in the kitchen, you do not need to think long about how to quickly cook beets for vinaigrette.

Before you start cooking, make sure the pressure relief valve is not clogged, the O-ring is properly inserted and the pot lid is tight. Pour at least 250 ml of water, be guided by the size of the pan - it should not be more than 2/3 full.

Lay the washed vegetables and start cooking them. At the end of cooking, be sure to release the steam, otherwise the root crops can become very soft.

So in a pressure cooker? The answer depends on seasonality, a young vegetable is cooked for 10-15 minutes, depending on the size, an old one - 25-30 minutes.

Many modern multicookers also have this pressure cooker function. For cooking, pour one multi-cooker glass of water into the bowl for 1-2 root crops, if there is a metal stand for vegetables in the kit, it is better to use it so that the vegetable does not stain the device. We put the beets on the stand and close the lid. If you want to reach the desired pressure faster, fill in hot water. We set the "Soup / Cooking" mode for 30 minutes. When the timer goes off, release the steam carefully, being careful not to burn yourself. In order not to spoil the wallpaper and the ceiling in the kitchen, do it under the hood or in front of an open window.

Beets in the microwave

Another new way how to quickly cook beets for vinaigrette will require the use of course, this option is very different from the usual gas saucepan, but in terms of speed it is significantly ahead of it.

Contrary to popular belief, beets do not need to be pierced before microwaving, and they do not burst during the process. You need to cook either in a glass dish with a lid, or under a conventional microwave lid. Plastic containers with a valve to release steam are also suitable. There is no need for water.

The cooking time depends on many factors: the size of the vegetables, their moisture content, the power of the appliance, the material of the dishes, the volume of food. Approximately, a small amount of beets with a microwave power of 1000 W is cooked for 10-15 minutes. It should be borne in mind that beets are among those vegetables that are cooked on their own, so they do not need to be overcooked. It's best to take them out when they seem slightly undercooked.

If a lot of vegetables are being cooked at the same time, then put the smallest root crop in the center, since microwaves will affect it worse.

Please note that if the beets were cooked in glassware, you can not fill it with cold water, the glass may burst.

An unusual way to cook beets in the microwave

But modern housewives and these innovations are not enough. They know how to quickly cook beets for vinaigrette and not even dirty the dishes. can be prepared in a plastic bag. To do this, the washed vegetables are placed in a sufficiently large bag and tightly tied to ensure the tightness of the package. The method is not for the timid, but it works, and you don’t need to wash anything after cooking.

How to save time when preparing salads?

Many dishes, vinaigrette for example, contain different vegetables to be boiled before cooking. Of course, many housewives want to save time and decide to cook them together. and carrots so that both vegetables have a marketable appearance? The main thing is not to forget that they have different cooking times. While the beets are still firm, the carrots will boil for a long time and will be unsuitable for cutting into a salad. There are two ways to solve this problem:

1. Start cooking carrots when the beets are already cooked, that is, a maximum of half an hour before you plan to get them. Both vegetables will cook at the same time.

2. Start cooking everything at the same time, but do not forget to check the carrots with a fork and a toothpick so as not to overdo it. It is better to put beets on the bottom of the pan, and carrots on top.

Speed ​​cooking beets

In the New Year's Eve commotion, and not only, the question arises of how to quickly cook beets for vinaigrette. Vegetables will be ready the fastest if they are peeled and chopped.

Cooking time - both in a regular saucepan and in a slow cooker (both when cooking and steaming) - is halved. But in this way, almost all vitamins and nutrients will be lost, the color and taste will be poorer, so it is better to resort to this method only in extreme cases. And chopped beets will color the saucepan or the steamer grate.

And if you need to speed up traditional cooking a particularly large instance of a vegetable, then do this: boil it for an hour, then remove it and pour it over with cold water. After that, cook for another 20 minutes and “bathe” again. The beets will be ready for cutting.

In general, the smaller the root vegetables, the faster they cook.

In cooking, beets are an indispensable vegetable for preparing salads, first courses, drinks and desserts. Each method of cooking beetroot depends on what kind of dish and how you cook it. Beets are boiled in water (in a slow cooker or saucepan), steamed in a double boiler or baked in a microwave or oven. Ready beets are cleaned, cut into strips or grated, and then added to the dish. Exist quick ways cooking beets, when raw peeled fruits are cut into cubes or strips and cooked in crushed form. Also, to prepare borscht or beetroot, you can grate peeled raw beets and stew with vinegar or lemon, and then add to the soup.

Cooking time for beets

In a saucepan: 30-40 minutes.
In a slow cooker: 35-40 minutes.
In a steamer: 1 hour.
In the oven: 30-40 minutes.
In the microwave: 10-12 minutes.
In a slow cooker in pieces: 15 minutes.

Cooking methods

How to Peel Beets Before Cooking

Soak the beets in cold water first, and then wash them thoroughly under running water with a brush.

Separate the tubers from the tops, because. tubers and beet tops are always prepared separately.

How to cook beetroot in a pot

1. Beets must be washed well under running water, without cleaning or removing the tails - only the leaves of the tops are removed.

2. Place in a saucepan, pour cold water so that the tubers are completely covered, put to boil.
3. Beets are cooked for an average of 30-40 minutes. You can check the readiness by piercing the vegetable with a fork - the finished beets are soft in the center.
4. Drain the water, clean the finished beets hot - under running cold water, or before cleaning, place in a saucepan with cold water for 10 minutes. Then clean by removing the skin.

How to cook beets in a slow cooker

We choose fruits of medium size, as well as for cooking in a saucepan.
We wash the beets, separate the tops, place them in the multicooker bowl, fill with water.
We cook the vegetable in the "Baking" mode. The cooking time of beets in a slow cooker is 35-40 minutes. For large beets, the time is increased to one hour.
You can bake beets in a slow cooker, as in this recipe: “Beetroot caviar in a slow cooker”

How to bake beets in the oven

Beets can be baked in the oven by wrapping them in foil or placing them in a baking bag. Cook for approximately 30 minutes at a temperature of 190-200 degrees. The time depends on the size of the beets and the individual characteristics of your oven.

1. Wash the beets, separate the tops.
2. Wrap the tubers in foil or place in a baking bag.
3. Put on a baking sheet.
4. Bake beets in an oven preheated to 200 degrees Celsius.
5. Baking time: 30-40 minutes.
6. Open the foil or bag, let the vegetable cool.
7. Peel off the skin.

Methods fast food

Beets in the microwave

Washed fruits are pierced in several places, placed in a special bowl for microwave oven or food bag. Cook in the microwave for 10-12 minutes at a power of 800 watts.

Quick beets in a slow cooker

You can quickly cook beets in a slow cooker - after cutting into pieces or straws. To do this, the beets must be peeled and chopped.

Pour vegetable oil into the multicooker bowl, add beets, mix well and cook in the "Baking" mode for 15 minutes.
Such beets can be added to a salad, borscht, or beetroot caviar can be prepared from it.

Beetroot Dishes - Recipes

Beets have firmly entered our diet, and without it it is simply impossible to imagine our daily and festive menu.
In cooking, beets are used to prepare cold appetizers and salads, and not only from the rhizome, but also from the tops. It is difficult to imagine borscht or beetroot soup, botvinnik or beetroot okroshka without beets, not to mention vinaigrette or the famous and healthy salad"Brush". From beets make useful and delicious drinks and even desserts and sweets.

* A simple raw beetroot salad.
It is very useful to prepare salads from raw beets, because it is in raw beets all vitamins and nutrients are preserved. So, we bought, washed and dried beets. Peel a few tubers and grate them on a coarse grater or on a grater for Korean carrots. Cook only as much as you can eat in one sitting because, even if stored in the refrigerator, the beetroot dish loses all of its magical properties.
Grate 200 g beets and mix with 1 tbsp. l. lemon juice.
Add a pinch of red hot pepper. A few coriander seeds ground in a mortar, salt to taste and season olive oil, add 1 tbsp. l. green finely chopped onion.

* Boiled beets with olive oil and lemon.
A very popular appetizer in Greece, which is served with grilled or grilled fatty fish Dorada or Salmon.
200 g unpeeled beetroot tubers and beet tops cook in a slow cooker in the "Steam" mode. The tops will cook much faster than the tubers, so we will get it in 15 minutes. We check the readiness of the tubers by piercing them with a fork, which enters the finished tuber easily and gently. We clean the hot tubers, cut into circles and beautifully put on a dish. Nearby you need to spread the tops, pour 2 tbsp. l. vegetable oil and 2 tbsp. l. lemon juice, sprinkle with oregano to taste.

* Beet caviar with walnuts and prunes.
Beetroot tubers (200 g) wrap with foil and place in the oven. Bake, peel the prepared beets and grate on a fine (carrot) grater, you can pierce with a blender.
Finely chop an onion and lightly fry in two tablespoons of vegetable oil. Dried and very soft prunes 5-6 pcs. cut in small pieces. Chop dried nuts with a knife. Mix everything together and season with lemon juice 2 tbsp. l., adding a little ground coriander in a mortar, salt and black pepper to taste.

* See also other beetroot recipes:
Beet salad with banana sauce
Snack cake "Beetroot"
Vinaigrette in the microwave
Very simple cheese, egg and beetroot salad
Cold beetroot on yogurt
Salad "Bite off the tongue"
matrimonial beetroot
Vinaigrette "One-two and done"

Making salads and appetizers
Beet chips rose
Beet juice is excellent natural dye and is used in the preparation of desserts and pastries: cookies "Colorful strawberries"

Useful properties of beets

Beets are valuable food product, which contains vitamins, proteins and carbohydrates, magnesium, potassium, iron, etc., as well as organic acids and dyes. It is a true food source of copper, iron, phosphorus and vitamin C. Its leaves contain a lot of vitamin A, and the presence of folic acid in beets promotes the formation of new cells and rejuvenates the body. Vitamin "B 9" prevents heart disease, because it is responsible for the production of hemoglobin by the body. The presence of pectin in beets helps to remove heavy metal salts and radiation from the body, lowers cholesterol.
Despite the sugar content in the beet, it is recommended for people suffering from obesity and fluid retention. Well cleanses the liver and kidneys, stimulates the brain, lowers arterial pressure, but at the same time, beets are not recommended for people with a weak stomach and high acidity.
Red beets rich useful substances important and needed by all of us. It helps women on critical days, and cope with menopause, in men it stimulates sexual and muscle activity, and for children it is a source of vitamins, iron and iodine.

Energy value of beets

Energy value per 100 gr. fresh beets 43 kcal 180 kJ.
Proteins - 1.6 gr., Fats - 0.2 gr., Carbohydrates - 9.6 gr. - including sugar 6.8 gr.

Beet varieties

All types of beet originated from wild, which grows in India and the Far East. The most common and known to us types of beets: sugar, fodder and ordinary, are quite unpretentious, grow and are found everywhere except Antarctica. We are talking about ordinary beets, which we use to prepare our dishes, we buy in stores and at the market, and we also grow them on our own. summer cottages. So, beetroot has many varieties: Ataman, Bordeaux, Detroit Cadet, Captain, Aelita, Cylinder, Commander, Cadet and Red Ball. The most popular and loved, for its rich burgundy color and sugar content. Bordeaux beet variety.

Selection, purchase, processing, storage

When buying beets, try to choose tubers that are medium and uniform in size, thin skinned, and deep burgundy in color.
If the beets are with tops, do not rush to throw away the tops - it can be used to make salad, borscht and beetroot.
Separate the tubers from the tops, dry thoroughly if you do not use the beets immediately. Tubers are best stored on the bottom shelf of the refrigerator in special containers for vegetables or in a dry and dark cool place. The tops can be frozen and placed in a food bag to freeze.

Interesting Facts
So that the beetroot cut for mixed salads does not stain the rest of the ingredients, you need to add a couple of tablespoons of vegetable oil to it and let it stand for several minutes.
In the old days in the Mediterranean, only beet leaves were eaten, and the roots were used only for medicinal purposes.

How long does it take to cook beets until tender? Young housewives mainly think about this. The answer to this question is given experienced housewives and suggest how to speed up the cooking process.

How long to cook beets in a pan

Beets, harvested in autumn, are boiled for 2 to 3 hours - it all depends on the variety and size of root crops. If this is too much for you, then read the tips for reducing the cooking time. Young beets, plucked from the ground at the beginning of summer, will cook in a saucepan for 30-40 minutes - this is already quite fast.

How to quickly cook beets in a pan - little tricks

  • Smaller beets will cook much faster, so choose the smallest root vegetables. Small beetroots will cook twice as fast as large ones.
  • When buying beets from a store or market, look for one that is slightly flattened. The small thickness of the root crop will also reduce its cooking time by 50%.
  • If you bought round or large beets, then you can quickly cook it this way. Cover the beets with cold water and bring to a boil. Boil the beets over low heat for exactly 1 hour. Then quickly drain the hot water and cover the beets with ice water - you can even add ice from freezer. After an hour, drain the cold water.
  • If you have a pressure cooker at home, then boil the beets in it - it will take you only 30 minutes to cook.

And one more useful advice, not related to the cooking time of beets. Quite often, after the root vegetable for vinaigrette is already cooked and cleaned, it turns out to be completely unsweetened. To avoid this, with any method of cooking and for any variety of beets, put a couple of tablespoons of sugar in the water (per 1 liter of liquid). Sugar will bring out the taste of the beet, and if it is not initially sweet, it will help it become so.

Beets - unique in taste and useful properties vegetable. In order to preserve the vitamins included in its composition and prevent color loss, it is important to approach the cooking process correctly: know how much to cook beets, in what form to cook them and how to achieve excellent taste.

Traditional ways

There are several ways to cook beets, the cooking time depends on their size and age.

    1. The root crop is boiled for 2-3 hours in a saucepan. To do this, you need to fill it with cold water and let it boil at maximum temperature. After boiling, cook over moderate heat.
  • So that it doesn’t take so much time to cook, you can immediately pour the vegetable with boiling water and add 3 tablespoons of vegetable oil. The beets will be ready in an hour.
  • You can boil the product with the addition of oil for about 30 minutes at maximum heat, and then remove from the stove and pour ice water over the beets for 10 minutes. Such a sharp temperature drop can bring the vegetable to readiness. However, vitamin C in this case is completely destroyed.

Tip: if you add a teaspoon of vinegar or lemon juice to water, you can cook beets for vinaigrette: they will not lose their rich color.

To cook the product faster, you can pre-cut it into strips. After 20 minutes of cooking, everything will be ready, but the color will fade significantly, and the vitamins will almost disappear.

Alternative ways

    1. Preheat oven to 190 degrees.
  • Wash vegetables thoroughly. It is important not to cut the leaf rosette and tail to prevent juice from flowing through the cuts.
  • It is enough to wrap the root crop tightly in foil.
  • Bake a large vegetable for 35 minutes, a medium one for about 20.
  • Unwrap the cooked beets and leave to cool. To cool down faster, you can lower it into ice water. The finished root crop will retain an appetizing color and retain juiciness.

Foods cooked in a slow cooker practically do not lose useful elements, especially if they were steamed. To determine how much to cook beets in a slow cooker, you need to consider the method of cooking. So, in the "Soup" mode, a medium-sized root crop will be cooked until tender in 60 minutes. To do this, the washed vegetable is placed in a container with water and the appropriate mode is set.

In a pressure cooker, food is cooked under pressure, which significantly reduces the cooking time. To calculate how much to cook beets in a pressure cooker, you can safely reduce the cooking time in a slow cooker by half, that is, in 30 minutes the vegetable will be completely ready.

Tip: you do not need to salt the vegetables at the beginning of cooking, otherwise it will take more time, and the root vegetables will become hard.

If the product is steamed, then it is first washed, the tail is cut off, then put in a special bowl with the cut up and cooked in a slow cooker in the “Steam” mode for 40 minutes.

How long does it take to cook medium-sized beets in the microwave? In a microwave oven, vegetables are cooked quite quickly like this:

    1. Take a root crop and wash it well without damaging the peel.
  • Given the internal pressure in the vegetable, you still have to break its integrity and make deep holes with toothpicks.
  • Wrap the product in a bag, put it in a microwave-safe dish and cook for 10 minutes at a power of 800 watts.
  • In the process, turn the bag over once to the other side.

The instructions for the stove will help you choose the required power and decide how long to cook beets in this particular model of the device. Typically about 20 minutes. Key point: the larger the product, the longer it will cook.

    • It is not recommended to clean the vegetable crop before cooking - it is important to keep the juice inside.
  • Readiness must be checked with a toothpick or the tip of a knife. Do not do this often - juiciness will be lost.
  • To make it easier to peel off the skin, it is necessary to leave it for a while in cold water after cooking.
  • To prevent the ingredients in the salad from staining, chopped pieces of beets can be sprinkled with vegetable oil.
  • The boiled vegetable should be stored in the refrigerator, but not more than 4 days, otherwise it will dry out and become not so tasty.
  • Beetroot decoction has diuretic and laxative properties. If you add to it lemon juice or cinnamon, you get a tonic drink.

Grated beets along with onions and carrots can be used as a dressing for borscht. Then the vegetables are overcooked for 5 minutes, and then simmered with tomatoes for another 7 minutes. Chopped beets are placed immediately in the broth and boiled for 15 minutes with the addition of lemon juice.

Beets are a product of universal use, but non-compliance with the rules of heat treatment can spoil not only the appearance of the product, but also make it simply tasteless.