Hello dear readers! Do you know that the correct heat treatment product allows you to improve the useful and taste qualities product?

And this, above all, applies to vegetables. If you think that heat treatment destroys everything useful vitamins in products, this is not always the case. Boiled beets used for many healthy meals.

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

In appetizers and salads, boiled root vegetables are also most often used. At correct cooking it retains a significant amount useful components.

Today's my review on how much to boil beets in a saucepan and how to make them quickly cook and not lose their color.

Beets can be cooked a large number of different dishes... Borsch, vinaigrette or herring under a fur coat are 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.

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

How to choose a quality root vegetable

The cooking time will differ depending on the size of the root vegetable. The larger it is, the longer it will take to cook it.

Since the fruit is highly colored, it must be cooked separately from others.

Choose medium-sized, whole and healthy looking roots. Too large root vegetables may not cook.

As a last resort large vegetable can be cut into several pieces. Root vegetables should have a thin crust and an even dark color.

There should be no bluish or greenish spots on the surface.
It is worth boiling young elongated beets, which have pleasant taste... In any case, food must be washed with a sponge or brush before cooking.

How much to cook beets in a saucepan

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

In this case, care must be taken that the water does not evaporate. It should cover the food by a few centimeters.

Add water if necessary. It is not recommended to peel the tops, but to boil the whole beets.
Root vegetables need to be brought to a boil, then reduce heat and add lemon juice so that the beets do not lose their color.

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

Readiness should be checked with a fork. If the vegetable is difficult to pierce with a fork, then the process should be extended by another 10 minutes.

The beets should be completely cooked through.
There is also an interesting way to boil root vegetables. A sharp temperature drop can accelerate the softening of plant fibers.

Here's what you need to do this:

• put medium root vegetables in a saucepan and pour boiling water over them and put on high heat;
• water should cover the fruit with a layer of at least 8 cm;
• after 15 minutes of boiling, drain the water and place the vegetables under running cold water. Root crops should be kept in ice water for 5-10 minutes.

In this case, you can use ice cubes.

You can also cook carrots this way. Always use the temperature difference method when boiling root vegetables.

You can store boiled food for up to 3 days in the refrigerator, and in freezer they can be stored for up to six months.

How to cook in a slow cooker

There are several ways to cook a vegetable in a slow cooker. In order for the beets to retain all the beneficial properties, they must be steamed using a bowl with holes.

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

1. To preserve the beneficial properties of the vegetable, cook in the "Steamer" mode.
2. To do this, you need to fill the bowl with water by a third. Large fruits must be cut into 4 pieces and placed in the insert bowl, slices up. This is to prevent the juice from leaking out.
3. Place dishes with holes over a bowl of water and turn on the steam mode for 45-50 minutes.
4. For the soup mode, you need to put 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 find out how to cook a vegetable in a pressure cooker.

Here are the main steps in cooking:

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

Microwave cooking

There are two options for microwave cooking. In this case, the vegetable is cooked whole or in pieces.

There are two ways to consider.
A cooking option entirely consists of the following stages:

1. Beets must be thoroughly washed with a brush or sponge.
2. Calcine the skin of the root vegetable with a toothpick around the entire perimeter. This will prevent it from being destroyed in microwave equipment.
3. Then place the vegetable in a bag and tie it up.
4. Place the bag in a microwaveable container.
5. Set a timer for 15-20 minutes.

We will also consider the option of cooking the product in crushed form.

Here's how it's done:

1. Chop the washed vegetable into small pieces.
2. Pour the chopped mixture into a sleeve or plastic.
3. Place the bag in a microwaveable container.
4. In time, this option will be cooked as much as the root crop in its entirety.

Cooking time for vinaigrette

For the salad, use red beets. Moreover, it should be properly prepared. The vinaigrette is popular.

In order for the vegetable to have aesthetic qualities for him, it is prepared as follows:

1. The fruits must be washed and wrapped in foil.
2. Then heat the oven to 200 degrees and put the beetroot on a baking sheet.
3. Leave it to bake for 20-25 minutes. The time depends on the size of the vegetables.
4. Then the oven should be turned off and left to cool completely.

So that the beets do not stain other components in, the chopped pieces should be sprinkled with vegetable oil.
If there is no time, the vegetable can be cooled with cold water. In this way, you can prepare a root crop for a fur coat and for a herring.

And for borscht you need to choose fresh beets.

So, let's summarize.

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

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

You do not need to cover the container with a lid. After 15 minutes, the vegetables should be placed in ice water on the 5-10 minutes.
If, at the end of cooking, you dip the vegetable in cold water, then it will not only come quickly, but also be easily cleaned.

Beetroot Cooking Secrets

Now I propose to familiarize yourself with a few secrets for better cooking product.

Here they are:

1. The cooking procedure should be completed cold water... This will make it easier to peel the skin.
2. During cooking, beets should not be salted, as they may turn out to be tougher and less juicy. In addition, the salt will increase the cooking time.
3. Do not peel the beets before boiling, as they will lose their rich color. It is better to just wash it and clean it before using it in another dish.
4. In order for the root vegetable to retain the brightness of the light, it is recommended to add a teaspoon of lemon juice or vinegar to the water. This is especially necessary if the vegetable has been peeled before cooking.
5. To neutralize the smell of boiled beets, put a crust of bread in boiling water.
6. You can check the readiness of the vegetable with a toothpick or fork. But don't poke the vegetable too often, as it will quickly cease to be juicy.
7. Do not keep the peeled vegetable in the air for a long time, as this will intensively destroy vitamin C.
8. After cooking beets, an excellent decoction remains, which can be used as a diuretic or laxative. You can add a little lemon juice or cinnamon to it.

Do you know that beet tops contain great amount vitamins, much more than in the root vegetable.

Therefore, add tops to beetroot and borscht. But only fresh and young tops are eaten, and dry and old ones do not have such useful properties.

Well, if you know any interesting ways quick cooking vegetable, share them in the comments. Today I have everything.

See you soon, dear readers!

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

Beetroot cooking time

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

Cooking methods

How to peel beets before cooking

Pre-soak the beets in cold water, and then thoroughly wash them under running water with a brush.


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

How to boil beets in a saucepan

1. The 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, cover with cold water so that the tubers are completely covered, cook.
3. Beets are boiled 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 place them in a saucepan with cold water for 10 minutes before cleaning. Then we clean by removing the skin.

How to cook beets in a multicooker

We choose medium-sized fruits, just like for cooking in a saucepan.
We wash the beets, separate the tops, place them in the multicooker bowl, fill them with water.
We cook the vegetable in the "Baking" mode. Cooking time for beets in a multicooker 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: "Beetroot caviar in a multicooker"

How to bake beets in the oven

In the oven, beets can be baked by wrapping them in foil or placing them in a baking bag. Cook for about 30 minutes at 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 tubers in foil or place in a baking bag.
3. Place on a baking sheet.
4. Bake the beets in an oven preheated to 200 degrees Celsius.
5. Roasting time: 30-40 minutes.
6. Open the foil or bag, let the vegetable cool down.
7. Peel.

Methods fast food

Beets in the microwave

Puncture the washed fruits in several places, place in a special dish for microwave oven or food bag... Cook in microwave for 10-12 minutes at 800 watts.

Fast beets in a slow cooker

You can quickly cook beets in a multicooker - pre-cut into pieces or strips. To do this, the beets must be peeled and chopped.


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

Beetroot Dishes - Recipes

Beetroot has become a part of our diet and it is simply impossible to imagine our daily and festive menu without it.
In cooking, beets are used to prepare cold snacks 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 the vinaigrette or the famous and healthy salad"Brush". Beets are 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 the beets. Peel a few tubers and rub them on a coarse grater or on a grater for korean carrots... Cook just as much as you can eat in one sitting, because even if stored in the refrigerator, a dish made from beets loses all its magical properties.
Grate 200 g of beets and mix with 1 tbsp. l. lemon juice.
Add a pinch of red hot pepper... A little coriander seeds, ground in a mortar, salt to taste and season olive oil, add 1 tbsp. l. finely chopped green onion.

* Boiled beets with olive oil and lemon.
A very popular appetizer in Greece, served with a charcoal grill or grill oily fish Dorada or Salmon.
200 g unpeeled beetroot tubers and beet tops cook in a multicooker in the "Steam" mode. The tops will cook much faster than the tubers, so we will take them out 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 put them beautifully on a dish. Nearby, you need to lay out the tops, pour 2 tbsp. l. vegetable oil and 2 tbsp. l. lemon juice, sprinkle with oregano to taste.

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

* See also other beetroot recipes:
Beetroot salad with banana sauce
Beetroot snack cake
Vinaigrette in the microwave
A very simple salad of cheese, eggs and beets
Cold beetroot on yogurt
Bite off your tongue salad
Matrimonial beetroot
Vinaigrette "One-two and done"

Salads and appetizers decoration
Rose of beet chips
Beet juice is great natural dye and is used in the preparation of desserts and pastries: cookies "Multicolored 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 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 promotes the formation of new cells and rejuvenates the body. Vitamin B 9 prevents heart disease because it is responsible for the body's production of hemoglobin. The presence of pectin in beets helps to remove salt from the body heavy metals and radiation, lowers cholesterol.
Despite the sugar content in beets, it is recommended for people suffering from obesity and fluid retention. Well cleans 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 beet rich useful substances important and necessary for all of us. It helps women on critical days, and to cope with menopause, in men it stimulates sexual and muscular activity, and for children it is a source of vitamins, iron and iodine.

The energy value of beets

Energy value per 100 gr. fresh beets 43 kcal 180 kJ.
Proteins - 1.6 grams, fats - 0.2 grams, carbohydrates - 9.6 grams. - of which sugar 6.8 gr.

Beet varieties

All types of beets originated from the wild, which grows in India and on Far East... The most common and known types of beets: sugar, fodder and common, 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 bazaar, as well as grow in our summer cottages. So, common beet has many varieties: Ataman, Bordeaux, Detroit Cadet, Captain, Aelita, Cylinder, Commander, Cadet and Red ball. Most popular and loved for its rich burgundy color and sugar content beet variety Bordeaux.

Selection, purchase, processing, storage

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

Interesting Facts
So that the beets cut for mixed salads do 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 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 that the process of cooking vegetables may seem like a very unpretentious process. It is a mistake to think that among the multitude culinary subtleties and secrets, cooking vegetables is as easy as shelling pears, and this does not require special knowledge, and a kind of duty of every housewife is to cope with this.

But in reality, things may not be so simple. You need to know, for example, some subtleties of how to cook beets for a salad and at the same time so that they are very tasty, and ideally combine with vegetables in a vinaigrette, give a rich color to the beetroot or borscht, so that you feel both light elasticity and a little "crunch" , well, all vitamins remained intact and safe. Therefore, now we will talk about the intricacies, or, more simply, about how to properly cook beets.

The first subtlety: root vegetables should always be placed in cold water, and not in boiling water, in order to preserve all the vitamins in them. The water should barely cover the vegetables, and its level should be monitored periodically, from time to time topping up with cold water, because the vegetables must be completely in the water all the time. In the event that you simultaneously cook several types of root vegetables, then it is very important that they are all approximately the same size and weight, in which case, as a result of cooking, they will turn out to be in a single measure of readiness. Do not trim the ponytails while doing this. If possible, choose root vegetables without damage, and before boiling beets for salad, rinse them well with water to remove contamination.

Second subtlety: beets are boiled under a lid over a fairly low heat, while not allowing boiling. As for the duration of cooking, there are no unequivocal recommendations here. The duration of cooking fully depends on the size of the root crop itself, as well as on the desired degree of hardness. The cooking process, on average, lasts 40-60 minutes. True, there is, but in this process haste is unacceptable.

The third subtlety: the readiness of the beets can be checked with a very traditional and in a known way- it is pierced with a knife or a toothpick. If the beets slide easily over the surface of the knife, it means that they are quite ready. But literally every 5 minutes, you shouldn't do this, otherwise the beets will be completely stuck out, juice will flow out of its cavity, which will lead to a loss of brightness. There is no need to salt the water, besides the fact that it is actually useless, it can also affect the taste of the vegetable.

The fourth subtlety: in order to preserve the color of the beets, you can sweeten a little 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 does not include vegetables.

Fifth subtlety: as for the material of the utensils used, there seems to be no special rules, but it is important to realize that the broth from vegetables will turn out to be very rich, coloring. And yet, 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 is one in which there is less unused, kind of - useless volume of capacity. Ideal can be called the option when there is a distance of several centimeters from the surface of the lid to the liquid. To get rid of the smell, which is always present during the cooking of beets, you can put a crust of bread in a saucepan.

And finally, the sixth subtlety: in order for the beets to be easily and well cleaned, at the end of cooking, they must be washed or cooled by dropping them into cold water for 8 - 10 minutes. This vegetable must always be cooked separately from the others, and so that the color retains its brightness, and at the same time other, one might say, nearby ingredients, for example, lettuce, it is advisable to grease slices of chopped beets with any olive or vegetable oil.

When preparing salads with many ingredients, speed is paramount. Find out how to quickly boil beets without the hassle.

How to quickly cook beets in the microwave

It doesn't take as long to prepare a salad as it takes to cook beets for it. If you are tired of stretching cooking for hours, learn how to cook a vegetable in the microwave. Use one of the following methods:

1. Rinse unpeeled beets, place in a bag, tie and microwave. The vegetable will cook quickly - a small root vegetable will need 15 minutes, a large one - 20. Do not pay attention to the fact that the bag will swell: during the cooking process it will remain intact, like the beets inside.
2. Wash and peel the beets, cut into several pieces, fold in a bag and tie. Use a fork to punch holes in the plastic. Place in the microwave for 10-15 minutes.

Instead of a bag, you can use a microwave-safe dish with a lid.

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

How to quickly boil beets in a saucepan

You can also quickly cook beets in a saucepan. Follow the instructions:

• rinse the root crop;
• pour cold water and send to high heat;
• after boiling, make it smaller and cook for half an hour;
• Place the pot of beets under cold water for 15 minutes.

If a toothpick or fork is difficult to fit into the beets, cook for another 10 minutes.

Don't try to save time by removing the vegetable from the heat. ahead of time, because you have to either put up with undercooked beets in the salad, or start the process over again.

How to quickly cook beets in a slow cooker

In a multicooker, beets are easy to cook. You will need:

• wash the vegetable and cut in half;
• completely fill with water and turn on the "Legumes" mode.
• take out the finished beets after an hour.

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

How to quickly boil beets: cooking secrets

To vinaigrette or any other beetroot dish always succeeded, take note of the following rules:

• choose small vegetables: they cook faster;
• salt the beets during cooking so that the dish does not turn out tasteless;
• add half a teaspoon of vinegar to maintain the rich color of the root vegetable;
• do not leave beets in water for a long time;
• do not cut the tail of the vegetable if you do not want it to become watery after boiling;
• so that the rest of the ingredients of the dish do not turn into a beetroot color, sprinkle the chopped vegetable immediately with oil.

If all the burners on the stove are working, but the oven is not busy, cook the beets in it. You will be surprised at how quickly the root vegetable is ready. The cooking steps are as follows:

• wash the vegetable;
• wrap with foil without cleaning;
• place for half an hour in an oven heated to 150-200 ° C.

If the beets are large, it will take longer. Ready vegetable it turns out juicy and very tasty. Use this method when you want to feast on beet puree.

Do not throw away the leftover beets, even if they are a little dry. Pour boiling water over them and leave them in cool water. Then boil the vegetable in the same water - it will again be tasty, juicy, ready to eat.

For convenience, try all quick beetroot cooking methods and choose the one that works best for you. And for cooking large volumes of vinaigrette, use several methods at the same time.

Beetroot, or beetroot, as it is called in the common people, serves as a good basis for soups, is used as a side dish, adds flavor and color to elegant salads. To justify expectations and make the beetroot dish appetizing, you need to know a few subtleties, how to cook it correctly and how long it will take.

How to choose good beets

If vegetables are to be cooked whole, they should be about the same size. Then they will be completely ready at the same time and will not disappoint with the raw middle.

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

A shriveled, sluggish beet can not be used raw, nor cooked for a vinaigrette or any other dish.

Cook the beets in a saucepan for vinaigrette

The vinaigrette - most popular dish which uses boiled beet... Traditionally, it is boiled in a saucepan. Without knowing how long it will take, you can spoil the color and taste of the root crop and, accordingly, the future dish.

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

• large beets - about 2 hours
• medium - about 1.5 hours
• small fruits - 1 hour is enough

The readiness of the product is easily checked with a knife, which should freely pierce the entire root crop. To make the vinaigrette a bright saturated color, into water experienced housewives add table vinegar at the rate of 1 teaspoon per 1 liter of water.

Advice! Beets have to be boiled in the same dish, as the sides of the pan acquire a characteristic bloom that is difficult to clean. The beet can be placed in a bag, tied well and dipped in water. After boiling, pour cold water over the bag with root vegetables to cool down. The pot will always be clean!

The subtleties of cooking beets in different kitchen appliances

Abundance kitchen appliances sometimes it is confusing how many hours or minutes it takes to cook vegetables in them. There are different options that can be adopted:

• • In a pressure cooker, the beet can be cooked whole or cut into strips. How much does it need to be cooked in different options? Whole root vegetables will cook for 30 to 40 minutes. It all depends on the size. Chopped into strips - only 20 minutes.

• To obtain boiled product from the microwave, the fruits must be washed well, made multiple punctures with a knitting needle and set to maximum power. After 10 minutes, the beets will be fully cooked.

• In a double boiler, whole beetroots need to 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 there is a multicooker available, how much beet should be cooked in it? Medium root vegetables will be ready in 40 minutes, large ones in an hour, and diced ones in just 15 minutes. In all cases, the "Baking" mode is set on the multicooker.

On a note! With any cooking method, you also need to know how much water is required to cook the beets evenly. It should completely cover the roots during the entire cooking time. During the boil, the water evaporates intensively, so you will have to add it regularly until the vegetables are completely cooked.

• • Cook the fruit properly in unsalted water. There are several reasons for this. Salty water gives rigidity to the product. If you add salt to the water during cooking, the salt will evaporate anyway and will not be felt. This is due to the sweetness of the root vegetable itself. That is why vegetables are salted already in the finished dish.

• Buryachki are always placed in cold water. This contributes to the preservation maximum number vitamins.

• The finished product should be removed from boiling water and poured over with ice water. This will make it easier to peel off the skin.

• In order for the beet to retain its color during cooking, you can add not only vinegar, but also lemon juice to the water.

• No matter how much beetroot is cooked, the musty smell in the kitchen will be annoying. To avoid this problem, you can add a crust of rye bread to a container of boiling water and root vegetables.

• A decoction of beetroot is used to prepare first courses, as well as a diuretic.

If there are no contraindications for eating a beet, then it may well be used in a diet menu for losing weight. Her the energy value is only 44 kcal per 100 grams of product. Bright fruits are also suitable for cooking baby puree... Beets, rich in vitamins and trace elements, you can safely include in daily diet for the whole family.