Hello, dear readers! Did you know that the correct heat treatment of the product improves the usefulness and taste of the product?

And this, above all, concerns vegetables. If you think that heat treatment destroys all the beneficial vitamins in foods, then this is not always the case. Boiled beets are used for many healthy food dishes.

In a saucepan, the beets are cooked on moderate heat for 2–2.5 hours after boiling. But there are other recipes that speed up the process.

In appetizers and salads most often also used is boiled root vegetable. With proper cooking, it retains a significant amount of useful components.

Today’s my review is about how much to cook beets in a saucepan and how to make it cook quickly and not lose its color.

From the beet you can cook a large number of different dishes. Borsch, vinaigrette or herring under a fur coat is especially popular.

This root vegetable contains organic acids, sugars, vitamin C, potassium, magnesium,.

It stimulates metabolic processes and blood flow. Raw beet juice is effective for hypertension and during recovery from serious illnesses.

And the boiled fruit is a wonderful laxative and diuretic.
  Interestingly, most of the beneficial components of beets do not respond to heat.

How to choose a quality root vegetable

Cooking time will vary depending on the size of the root. The more it is, the longer it will have to cook it.

Since the fruit is strongly colored, it must be prepared separately from others.

Choose whole and healthy-looking root vegetables of medium size. Too large roots can not boil.

In extreme cases, a large vegetable can be cut into several pieces. Root crops should have a thin crust and even dark color.

On the surface should not be bluish or greenish spots.
  It is necessary to cook the young beets of elongated shape, which has a pleasant taste. In any case, before cooking products should be washed with a sponge for washing or brushing.

How to cook beets in the pan

For cooking, you need to choose enameled dishes with a thick bottom. Fruits must be filled with liquid.

At the same time it is necessary to ensure that the water does not evaporate. It should cover products by a few centimeters.

If necessary, water should be poured. It is not recommended to clean the tops, and boil the beets whole.
  Root vegetables need to bring to a boil, then reduce the heat and add lemon juice so that the beets do not lose their color.

  How long the vegetables should be cooked in a pan depends on the age and size of the root vegetables. Most often you need to wait around 45 minutes.

Readiness should be checked with a fork. If the vegetable is hardly punctured with a fork, then the process should be extended for another 10 minutes.

Beets should be completely boiled.
  There is also an interesting way to cook root vegetables. A sharp temperature difference accelerates the softening of the plant fibers.

Here is what you need:

• put medium root vegetables in a saucepan and pour boiling water over them and put on a strong fire;
• water should cover the fruit with a layer of at least 8 cm;
• after 15 minutes of boiling water should be drained and put the vegetables under a stream of cold water. In ice water, roots should be held for 5-10 minutes.

You can use ice cubes.

In this way, you can cook and carrots. Always when cooking root vegetables, use the method with a temperature difference.

Cooked foods can be stored for up to 3 days in the refrigerator, and they can be stored in the freezer for up to six months.

How to cook in a slow cooker

There are several ways to cook a vegetable in a slow cooker. To beets preserved all the useful properties, it must be steamed using a bowl with holes.

Vegetable can be cooked in the "" mode.
Here's how to cook a root vegetable:

1. To preserve the beneficial properties of the vegetable, you should cook in the mode "Steamer".
2. To do this, fill the bowl with water by a third. Large-sized fruits should be cut into 4 pieces and put in the insert bowl, cut up. This is to ensure that the juice does not flow out.
3. Place the dishes with holes over the bowl with water and turn on the steam mode for 45-50 minutes.
4. For the soup mode, you must put the vegetables in a container with water and turn on the device for an hour.

How to cook a vegetable in a pressure cooker

Now let's learn how to cook a vegetable in a pressure cooker.

Here are the basic stages of cooking:

1. Rinse the root vegetable well. To do this, you can use a brush.
2. If the root is too large, then it must be cut in half.
3. Put a clean vegetable on the pressure cooker grate.
4. Fill it with the required amount of water. You can immediately cook the product with garlic, which is laid with water.
5. Then turn on the program Steamer, Pressure Cooker or Legumes. The mode name depends on the hardware model.
6. Set the timer. If the beets will be cooked completely, then it will take half an hour to cook it until cooked, and if in slices, then 20 minutes.

Cooking in the microwave

There are two options for cooking in the microwave. At the same time, the vegetable is cooked whole or in slices.

It is worth considering two ways.
Cooking option consists entirely of the following steps:

1. Beets should be thoroughly rinsed with a brush or sponge.
2. Root the skin of a root with a toothpick around the perimeter. This will avoid its destruction in the microwave equipment.
3. Then place the vegetable in a bag and tie it up.
4. Put the bag in the microwave dish.
5. Set the timer for 15-20 minutes.

Also consider the option of cooking the product in a crushed form.

Here is how it is done:

1. Wash the washed vegetable into small pieces.
2. Pour the chopped mixture into a sleeve or polyethylene.
3. Put the bag in a microwave container.
4. By the time this option will be prepared as much as the root crop in the whole state.

Cooking time for vinaigrette

For salad, you must use red beets. At the same time it should be properly cooked. Popular vinaigrette.

For the vegetable to have aesthetic qualities, it is prepared as follows:

1. Fruits need to be washed and wrapped in foil.
2. Then heat the oven to 200 degrees and place the beetroot on a baking sheet.
3. Leave him to bake for 20-25 minutes. Time depends on the size of vegetables.
4. Then the oven should be turned off and left to cool.

In order for the beets not to paint the other components in, cut the pieces to sprinkle with vegetable oil.
  If there is no time, the vegetable can be cooled with cold water. In this way, you can cook the root crop for the fur coat and for the herring.

And for borscht you need to choose fresh beets.

So let's summarize.

Beets can stew from 20 minutes to 3 hours. The time depends on the size and method of preparation.
  If you put the root vegetable in the pan and put it on the stove, the cooking time can be 2-3 hours.

At the same time it will not be possible to cook the vegetable quickly, but they will remain.
  In boiling water, vegetables can boil for an hour.
  You can cook the product and for   15-25 minutes. To do this, it should be put in a saucepan, add water and cook over high heat.

Cover the container with a lid is not necessary. After 15 minutes, the vegetables should be placed in ice water at 5-10 minutes.
If at the end of cooking to dip the vegetable in cold water, it will not only quickly come, but also easy to clean.

The secrets of cooking beets

Now I suggest to familiarize with several secrets for the best preparation of a product.

Here they are:

1. The cooking procedure should be completed with cold water. This will make it easier to peel.
2. During cooking, beets should not be salted, as it may turn out to be more rigid and not so juicy. In addition, salt will increase the cooking time.
3. You should not clean the beets before cooking, as it will lose a rich shade. It is better to simply wash it and clean it before use in another dish.
4. To root kept the brightness of the light, it is recommended to add a teaspoon of lemon juice or vinegar to the water. Especially it is necessary to do this if the vegetable has been cleaned before cooking.
5. To neutralize the smell of boiled beets, it is necessary to put a crust of bread in boiling water.
6. The readiness of the vegetable can be checked with a toothpick or fork. But do not poke the vegetable too often, so it will quickly cease to be juicy.
7. Do not keep a peeled vegetable in the air for a long time, since vitamin C is intensively destroyed.
8. After cooking, beetroot remains an excellent decoction, which can be used as a diuretic or laxative. You can add a little lemon juice, or cinnamon.

And you know that beetroot contains a huge amount of vitamins, much more than a root vegetable.

Therefore, add tops in beetroot and borscht. But the food is only fresh and young tops, and dry and old does not have such beneficial properties.

Well, if you know some interesting ways to quickly cook a vegetable, share them in the comments. Today I have everything.

See you soon, dear readers!

In cooking, beetroot is an indispensable vegetable for making salads, first courses, drinks and desserts. Each method of cooking beets depends on what dish and how you cook. Beets are boiled in water (in a multi-cooker or saucepan), steamed in a double boiler, or baked in a microwave or oven. Finished beets are cleaned, cut into strips or grated, and then added to the dish. There are quick ways to prepare beets when raw, peeled fruits are cut into cubes or strips and cooked in a ground form. Also, for cooking borsch or beetroot, you can grate the peeled raw grated beets and simmer with the addition of vinegar or lemon, and then add to the soup.

Beet cooking time

  In the pan: 30-40 minutes.
  In the slow cooker: 35-40 minutes.
In a double boiler: 1 hour.
  In the oven: 30-40 minutes.
  In the microwave: 10-12 minutes.
  In a slow cooker slices: 15 minutes.

Cooking methods

How to clean the beets before cooking

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


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

How to cook beets in the pan

  1. Beets should be well washed under running water, not cleaning and not removing the tails - remove only the leaves of the tops.


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

How to cook beets in a slow cooker

  We choose medium-sized fruits, as well as for cooking in a saucepan.
  With my beets, we separate the tops, put them in the multicooker bowl, fill with water.
  Cook the vegetable in the "Baking" mode. 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 multicooker, as in this recipe: "Caviar from beets in a multicooker"

How to bake beets in the oven

  In the oven, beets can be baked, wrapped in foil or placed in a baking bag. Cook for about 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 heated to 200 degrees Celsius.
  5. Baking time: 30-40 minutes.
  6. Open up the foil or bag, let the vegetable cool.
  7. Peel off.

Fast cooking methods

Microwave beets

  Washed fruits pierced in several places, put in a special dish for a microwave oven or food package. 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 - pre-cut into slices or straws. To do this, beets must be peeled and chopped.


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

Beet dishes - recipes

  Beetroot firmly entered into 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 tops. It is hard to imagine borscht or beetroot soup without beets, botvinnik or beetroot okroshka, not to mention the vinaigrette or the famous and useful “Brush” salad. Beets make healthy and tasty drinks, and even desserts and sweets.

  * Simple raw beetroot salad.
  It is very useful to prepare salads from raw beets, because it is in raw beets that all vitamins and nutrients are stored. So, we bought, washed and dried beets. Peel a few tubers and grate them on a coarsely grated or grated for Korean carrot. Cook as much as you can eat in one sitting because, even being stored in the refrigerator, the beet dish loses all its magical properties.
  200 g beets grate and mix with 1 tbsp. l lemon juice.
  Add a pinch of red hot pepper. Pickled coriander seeds in a mortar, salt to taste and season with 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 Dorada or Salmon fatty fish baked on charcoal or under a grill.
  200 g of unpeeled beet tubers and beet tops should be cooked in a slow cooker in the “Steamed” mode. Plant to prepare much faster than the tubers, so get it in about 15 minutes. Check the readiness of the tubers, piercing them with a fork, which comes in easily and gently into the ready tuber. We clean the hot tubers, cut into circles and beautifully laid on the dish. Next you need to expand 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.
  Wrap the beets (200 g) in foil and place in the oven. Bake, peel the finished beets and grate on a small (carrot) grater, you can punch with a blender.
  Finely chop a small onion and fry slightly 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 all together and fill with lemon juice 2 tbsp. l., adding a little ground in a coriander mortar, salt and black pepper to taste.

* See also other recipes with beets:
  Beetroot Dessert Salad with Banana Sauce
  Snack cake "Beetroot"
  Vinaigrette in the microwave
  A very simple salad of cheese, eggs and beets
  Cold beetroot soup on yogurt
  Salad "Language bite"
  Married beetroot
  Vinaigrette “One-two and ready”

Salads and appetizers
  Beetroot Rose
  Beet juice is an excellent natural dye and is used in the preparation of desserts and pastries: Colorful Strawberry Cookies

Useful properties of beet

  Beets are a valuable food product that contains vitamins, proteins and carbohydrates, magnesium, potassium, iron, etc., as well as organic acids and coloring matter. This is a real 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 contributes to the formation of new cells and rejuvenation of 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 metals and radiation from the body, lowers cholesterol.
   Despite the sugar content in beet, it is recommended for people suffering from obesity and fluid retention. It cleanses the liver and kidneys, stimulates the brain, lowers blood pressure, but at the same time, beets are not recommended for people with a weak stomach and high acidity.
   Red beet rich in nutrients is important and necessary for all of us. It helps women in critical days, and copes with menopause; in men, it stimulates sexual and muscular activity, and for children it is a source of vitamins, iron and iodine.

Energy value of beet

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

Beet varieties

   All types of beets are descended from the wild, which grows in India and the Far East. The most common and known to us types of beets: sugar, fodder and ordinary, 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 in the bazaar, as well as we grow in our summer cottages. So, common beet 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 cultivar.

Selection, purchase, processing, storage

  When buying beets, try to choose tubers of medium and equal size, with thin skin and rich burgundy color.
  If beets with tops, do not rush to toss them - they can be used to make salad, borscht and beetroot soup.
  Separate the tubers from the tops, dry thoroughly if you do not use beets right away. It is better to store tubers on the lower shelf of the refrigerator in special containers for vegetables or in a dry and dark cool place. The tops can be frozen and frozen in a food bag.

Interesting Facts
   To cut the beets for mixed salads, do not stain the other ingredients, you need to add a couple of spoons of vegetable oil to it, and let stand for a few minutes.
   In the old days in the Mediterranean, only beet leaves were eaten, and the roots were used only for medicinal purposes.

It is only at first glance, the process of cooking vegetables may seem very unpretentious process. It is a mistake to think that among the multitude of culinary subtleties and secrets, to cook vegetables is easier than ever, and this does not require special knowledge, and the kind of duty of each housewife is to cope with this.

But in reality, things may not be so simple. It is necessary to know, for example, some of the subtleties of how to make beets for salad and at the same time make it very tasty, and perfectly match the vegetables in the vinaigrette, give a rich color to beetroot soup or borscht, so that there is a slight elasticity and a little “crunch” , well, and all the vitamins remained in one safe and sound. Therefore, we will now talk about the intricacies, or, more simply, how to cook beets.

Subtlety first: root vegetables should always be laid in cold water, not in boiling water, in order to preserve all the available vitamins in them. Water should barely cover the vegetables, and its level should be monitored periodically, topping up with cold water from time to time, because the vegetables should be completely in the water all the time. In the event that you cook several types of root vegetables at the same time, then it is very important that they all be approximately the same size and weight, in which case as a result of cooking, they will be obtained in a single measure of readiness. Do not cut tails. If possible, choose root crops without damage, and before cooking the beets for the salad, rinse them well with water to prevent contamination.

The subtlety of the second: beets are cooked under the lid on a rather slow fire, while avoiding boiling. As for the duration of cooking, there are no definite recommendations. The duration of cooking fully depends on the size of the root, as well as on the desired degree of its rigidity. The cooking process, on average, lasts 40-60 minutes. True, there is and, but to in this process, haste is unacceptable.

The subtlety of the third:   the readiness of beets can be checked in a very traditional and well-known way - they are pierced with a knife or a toothpick. If the beets easily glides over the surface of the knife, then this means that it is quite ready. That's just literally every 5 minutes you should not do this, otherwise the beets will be completely exhausted, juice will flow out of its cavity, which will lead to a loss of brightness. Water does not need to be salted, except that it is actually useless, it can also affect the taste of the vegetable.

The subtlety fourth: in order to preserve the beet color, you can slightly sweeten or slightly acidify the boiled water: add a couple of tablespoons of vinegar or lemon juice, or sugar per three liters of water, but this is without taking into account vegetables.

The subtlety of the fifth: as for the material used dishes, then there seems to be no special rules, but it is important to realize that the decoction of vegetables will be very rich, coloring. Nevertheless, it is not recommended to cook beets in metal dishes. There are some requirements for the volume and size of the dishes used. A good one in which there is less unused, a kind of - useless volume of capacity. The ideal can be called that option, when the distance from the surface of the cover to the liquid will be a few centimeters. To get rid of the smell that is always present in the process of cooking beets, you can put a crust of bread in the pan.

And finally, the subtlety of the sixth: in order for the beets to be cleaned easily and well, after cooking, they should be rinsed or cooled, dropping them for 8-10 minutes in cold water. This vegetable should always be cooked separately from the others, and that the color retains its brightness, and at the same time other, one might say, nearby ingredients, such as lettuce, cannot be colored, sliced \u200b\u200bsliced \u200b\u200bbeets are preferably smeared with any olive or vegetable oil.

In the preparation of salads with many ingredients, speed comes first. Learn how to quickly cook beets without hassle.

How to quickly cook beets in the microwave

Not so long to prepare a salad, how much to cook beets for him. If you are tired of stretching cooking for long hours, learn how to cook vegetables in the microwave. Use one of the ways:

1. Wash the unpeeled beets, put in a bag, tie and send in a microwave. The vegetable will be cooked quickly - it will take 15 minutes for a small root vegetable, 20 minutes for the large one. Do not pay attention to the fact that the bag will bulge: during the cooking process, it will remain whole, like the beets inside.
2. Wash and peel the beets, cut into several pieces, fold into a bag and tie. Fork holes in polyethylene. Put in the microwave for 10–15 minutes.

Instead of a package, you can use dishes for a microwave oven with a lid.

Beets in the microwave does not lose its beneficial properties. And although the beets boiled in water are tastier, but if you use a root vegetable in a salad, the difference is not noticeable.

How to quickly cook beets in the pan

Quickly cook the beets in the pan, too, can be. Follow the instructions:

• wash the root vegetable;
• fill with cold water and send to high heat;
• after boiling, make it smaller and cook for half an hour;
• put the pot with beets in cold water for 15 minutes.

If a toothpick or fork enters a beetroot with difficulty, cook it for another 10 minutes.

Do not try to save time by removing the vegetable from the fire ahead of time, because you will either have to put up with undercooked beets in the salad, or start the process all over again.

How to quickly cook beets in a slow cooker

In a slow cooker, beets are cooked simply. You will be required to:

• wash the vegetable and cut it in half;
• completely fill with water and turn on the mode "legumes".
• remove the finished beets in an hour.

This method is convenient because you do not need to follow the process. You can send the root vegetable to the slow cooker and do other things, or even run to the store. In the pre-holiday rush such an opportunity is a great luxury.

How to quickly cook beets: cooking secrets

In order to always enjoy a vinaigrette or any other beetroot dish, note the following rules:

• choose small vegetables: they cook faster;
• salt the beets during the cooking process so that the dish does not turn out tasteless;
• add half a teaspoon of vinegar to preserve the rich color of the root;
• do not leave beets for a long time in water;
• do not cut the tail of the vegetable, if you do not want it to become watery after cooking;
• so that the rest of the ingredients of the dish are not painted in beet color, immediately chop the sliced \u200b\u200bvegetable with butter.

If all the hotplates on the stove are in operation, but the oven is not busy, cook the beets in it. You will be surprised how quickly the root vegetable will be ready. Cooking steps are:

• wash the vegetable;
• wrap foil without cleaning;
• place for half an hour in the oven, hot to 150–200 ° C.

If the beets are big, it will take more time. Ready vegetable turns juicy and very tasty. Use this method when you want to eat beetroot puree.

Do not throw away the remains of beets, even if they are slightly dried. Boil them and leave them in cool water. Then boil a vegetable in the same water - it will again be tasty, juicy, ready to eat.

For convenience, try all the methods of fast cooking beets and choose the one that suits you the most. And for cooking large amounts of vinaigrette, use several methods simultaneously.

Beet, or beet, as it is called in common people, serves as a good basis for soups, is used as a side dish, adds taste and color to elegant salads. To meet the expectations and the dish of beets turned out appetizing, you need to know a few subtleties, how to cook it properly and how long it will take.

How to choose a good beet

If vegetables need to be cooked whole, then they should be about the same size. Then for the same time they will be fully prepared and will not disappoint with the raw middle.

If possible, it is better to check the thickness of the skin. In juicy and ripe fruit, it is tender and thin. Root vegetables must be dry, dark, without blotches of green.

Shriveled, sluggish beet can not be used either raw or cooked in a vinaigrette or any other dish.

Cook the beets in the pot for the vinaigrette

Vinaigrette - the most popular dish, which uses boiled beet. Traditionally it is cooked in a saucepan. Not knowing how long it will take, you can spoil the color and taste of the root and, accordingly, the future of the dish.

For a vinaigrette, it is better to choose medium-sized buryaks They need to be well washed under running water and put in a saucepan. The dishes should be large enough so that the vegetables are completely covered with water. Approximate cooking time:

• large buriak - about 2 hours
• average - about 1.5 hours
• small fruits - 1 hour is enough

The readiness of the product is easily checked with a knife, which should pierce the entire root vegetable freely. In order to get a vinaigrette of bright saturated color, experienced housewives add table vinegar to the water at the rate of 1 tsp.

Tip! Beets have to cook in the same pot, as the walls of the pan acquire a characteristic patina, which is difficult to clean. Buriak can be placed in the bag, well tie and dip into the water. After cooking, the bag of root vegetables for cooling needs to be filled with cold water. The pot will always be clean!

The subtleties of cooking beets in different kitchen appliances

Abundance of kitchen appliances sometimes leads to confusion, how many hours or minutes are needed to cook vegetables in them. There are various options that can be adopted:

• • In the pressure cooker beet can be cooked whole or sliced \u200b\u200binto strips. How much does it need to cook in different versions? Whole root vegetables will stew from 30 to 40 minutes. It all depends on the size. Diced - just 20 minutes.

• To get the cooked product from the microwave, the fruit should be washed well, make multiple punctures with the knitting needles and put to maximum power. After 10 minutes, the beets will be fully prepared.

• In a double boiler, whole beetles should be cooked for about 50 minutes. Cooking time can be reduced to half an hour, if the washed and peeled root vegetable is cut into strips.

• And if in the presence of a slow cooker, how much in it you need to cook beets? Medium-sized root vegetables will be ready in 40 minutes, large ones in an hour, and diced in literally 15 minutes. In all cases, the multicooker is set to "Baking".

On a note! In any method of cooking, you also need to know how much water will be needed to boil the beets evenly. It should completely cover the roots during the whole cooking time. During boiling, the water evaporates intensively, so it will have to be poured regularly until the vegetables are fully cooked.

• • Properly cook the fruit in unsalted water. There are several reasons for this. Salt water stiffens the product. If you salt the water during cooking, the salt will still evaporate and will not be felt. This is due to the sweetness of the root. That is why the vegetables are salting already in the goth dish.

• Buryachki always lay in cold water. This helps to preserve the maximum amount of vitamins.

• The finished product should be pulled out of boiling water and rinsed with ice water. So it will be easier to remove the skin.

• To keep the buryak color while cooking, you can add not only vinegar but also lemon juice to the water.

• No matter how many beets are boiled, the musty smell in the kitchen will be annoying. To avoid this problem, in a container with boiling water and root vegetables, you can add a crust of rye bread.

• Broth buryak used for cooking the first course, as well as a diuretic.

If there are no contraindications for the consumption of beet in food, then it is quite possible to use it in the diet menu for weight loss. Its energy value is only 44 kcal per 100 grams of product. Bright fruits are suitable for preparing baby puree. Beets, rich in vitamins and microelements, can be safely included in the daily diet for the whole family.