Vinaigrette and other beet salads. How to quickly cook beets: cooking secrets. Instructions for cooking beets in a pressure cooker

Vinaigrette is probably our most famous salad. It is even more famous than such salads as or. Not a single holiday is complete without a classic vinaigrette with peas, or even herring; we usually call it herring under a fur coat, but there is also a vinaigrette with herring under a fur coat.

We will not give the vinaigrette championship to anyone. This is a purely Russian salad. Vinaigrette is easy to prepare. Using simple products. The calorie content of vinaigrette with vegetable oil is from 70 kcal. per 100 g. Of course, if you pour 5 spoons of mayonnaise in there, it will be much more. The main composition of the vinaigrette: potatoes, beets, carrots, green peas, vegetable oil. But of course there are as many recipes for vinaigrette as there are people who cook it.

Step-by-step recipes for preparing a classic vinaigrette - recipes with photos

Remember: The vinaigrette is one of the most important points. I think that this is one of the very good dressings: Dijon mustard is best suited because... It is not sweet and moderately spicy. Mix a teaspoon of mustard with three tablespoons of 9% vinegar and 5 tablespoons of oil and black pepper. Mix thoroughly until smooth and add vinaigrette. For a special aroma, you can add mustard or unrefined sunflower oil to the vinaigrette (mix half and half with refined oil).

8. Make the refueling. In a small deep cup, pour a little salt and ground black pepper, pour in lemon juice, add mustard, if yours is very spicy, add half a teaspoon, if not very hot, you can use a whole one, add honey, about 1 tablespoon, add a teaspoon of balsamic vinegar and add 2 tablespoons of vegetable oil. Mix everything. We try to stir so that the honey dissolves in the lemon juice and vegetable oil. That is, so that the mass becomes homogeneous.

9. Add pickled onions to the vegetables in a cup and pour the dressing over everything.

10. Mix the vegetables. We combine all the ingredients. Now you can try to see if there is enough pepper and salt in your dish and add if necessary.

11. The vinaigrette is ready. Look how bright it turned out.

Place on plates and serve. If you leave it to soak for a while before doing this, it will be very good.

Bon appetit!

Ingredients:

Potatoes - 4 pcs.
Carrots - 2 pcs.
Beets - 1 pc.
Pickled cucumbers - 3 pcs.
Onion - 1 head
Green peas - 1 jar (310g)
Cabbage salad - 200 g.
Vegetable oil

Preparation:

1. Potatoes, beets and carrots, washed and dried, wrap each vegetable separately in foil. Bake in the oven at 180° until done.

2. Remove from the oven. Once the baked vegetables have cooled, remove them from the foil.

3. Cut the beets into small cubes, place them in a large deep cup and pour in vegetable oil. This is done so that the beets do not color the rest of the ingredients too much.

4. Cut other vegetables into the same cubes and add to the beets.

5. Add green canned peas to the vegetables.

6. Add coleslaw. We made a salad of cabbage, carrots and bell peppers. A little bit of everything. I won’t describe the preparation of the salad, but briefly: chop the cabbage, carrots, bell peppers thinly, cut them so that they are not long, you can add a little salt so that the juice comes out, mix. That's all.

7. Add a little vegetable oil to our vinaigrette, salt and pepper to taste. Mix everything thoroughly. The vinaigrette is ready.

Place on plates and serve. Or we serve it in a common dish if you have only your loved ones for company.

Bon appetit!

Ingredients:

Potatoes - 2 pcs.
Beets - 2 pcs.
Carrots - 2 pcs.
Small pickled cucumbers - 2 pcs.
Green peas - 1 can
Onions - 2/3 heads
Garlic - 1 clove
Wine vinegar - 1 tbsp.
Lemon - 1/2 pcs.
Mustard
Vegetable oil
Black peppercorns

Preparation:

1. Bake vegetables, beets, potatoes, carrots in the oven, in a bag. 30-35 minutes at 200°. Please note that I always give degrees Celsius. Remove from the oven and check doneness with a toothpick. Cut the package. We take out and peel the vegetables. The amount of beets, carrots and potatoes should be approximately equal.

2. Cut the vegetables into cubes of approximately 0.5 cm on each side. First, chop the beets and add vegetable oil there, mix. Why, we already know, so that beets do not color other vegetables too much.

4. Finely chop the onion and add to the vegetables.

5. Slice the pickles. If you like it saltier, add more. We also add it to the vegetables. Mix everything and add green peas. Also add peas to taste. Our children love it when there are a lot of peas. Don't add pea juice, it will make porridge. Mix everything again.

We are preparing the dressing.

6. First dressing option: Salt, black peppercorns, less than a teaspoon and chop one clove of garlic, I do it in a mortar, or in a mill. Pour into a cup, add half a teaspoon of mustard, a tablespoon of wine vinegar, start with half a spoon, then taste it and you can add more if necessary. Also add a couple of tablespoons of vegetable oil. This is the classic dressing.

7. Divide the vinaigrette into two parts. We will cook with two different dressings. Pour our prepared dressing into the first half.

8. Sprinkle with herbs, we use parsley, and mix. That's it, one view is ready. Let it sit for at least half an hour to soak.

9. Second version of dressing: At first everything is the same, salt, peppercorns, a clove of garlic, chop everything, but then differences appear. Instead of wine vinegar, use the juice of half a lemon, also vegetable oil, about three times more than lemon juice, add herbs, mix everything.

10. Here we have the second option and although they look almost the same, they differ in taste. The first is spicy, sharp, and the second is sour. I like it better with lemon, although it’s good with wine vinegar.

Try it, choose.

Bon appetit!

Ingredients:

Potatoes - 500 g.
Beetroot - 400 g.
Carrots - 250 g.
Apples (green, sour) - 2 pcs.
Onion - 1 head
Salt - 2 tsp.
Pickled cucumbers - 350 g.
Canned green peas - 350 g.
Sauerkraut - 350 g.
Pepper - 1 tsp.

Preparation:

Boil potatoes, beets, carrots, you can bake them in the oven.
Cool the finished vegetables, peel them and cut them into cubes.
We also cut two sour apples into small cubes and add them to the vegetables.
Finely chop the onion and also add it to the vegetables.
Salt the vinaigrette with two teaspoons of salt. Mix.
Add diced pickles.
Add green peas or the same amount of canned beans to the cup.
Add sauerkraut. Mix.
Season with one teaspoon of ground black pepper or to taste and mix again.
Pour 150 g of salad oil into the vegetables and mix everything thoroughly.

Boiled beets - 1 pc.
Boiled potatoes - 1 pc.
Carrots - 1 pc.
Sauerkraut - 100 g.
Canned green peas - 100 g.
Red onion - 1 head
Mayonnaise
Vegetable oil
Salt pepper

Preparation:

The recipe for this vinaigrette is practically no different from others.

Boil the vegetables or cook them in a double boiler, then they will be a little crunchy and also retain all the beneficial substances..
We clean the vegetables. Cut into equal small cubes.
Finely chop the onion, we used red sweet onion, especially salad onion.
Instead of pickles we use sauerkraut
To prevent beets from coloring other vegetables too much, they must be cut, placed separately, seasoned with vegetable oil and mixed.
Add potatoes, onions, carrots, sauerkraut, and green peas to the beets. Mix everything thoroughly.
Salt and pepper to taste.
Divide the vinaigrette into two parts.

Season the first part with mayonnaise.

Season the second part with vegetable oil.

Now guests can order with the dressing they like.

Well, we got a classic vinaigrette, only one part of it is seasoned with mayonnaise, which doesn’t quite fit the classic.

Bon appetit!

Video - Vinaigrette with beans

Bon appetit!

Correctly cooking beets for a vinaigrette or salad, at first glance, is not difficult, but, nevertheless, this question worries both beginners and quite experienced housewives from time to time. Today we will try to thoroughly understand this issue, and my step-by-step recipe with photos will become a visual aid for novice kitchen housewives.

First of all, let's talk about choosing a root vegetable for cooking.

The beets can be of any shape: cylindrical or round. This does not have any effect on the final result. The main thing is that when cooking several vegetables, take them of approximately the same size.

About the size. Small and medium beets cook the fastest. Cooking time 30-40 minutes. If there is a large root vegetable in the bins, then it will cook in a saucepan for about 1.5-2 hours. Some housewives recommend cutting large beets into pieces, but this will lead to a large loss of water-soluble vitamins. To cook such a large root vegetable more quickly, you can add 3 tablespoons of vegetable oil to the water. The water and oil will heat up to a higher temperature, which will speed up the cooking process.

How to cook whole beets in a saucepan quickly and correctly

We start cooking by thoroughly washing the beets under the tap. To clean root vegetables as much as possible from dirt, you can walk over them with a brush without damaging the peel.

Place vegetables in a saucepan.

Fill with cold water. Some people pour boiling water over the beets, but with this method of cooking, the root vegetable is initially heated unevenly and the inside threatens to remain uncooked. Also, I have met culinary experts who advise adding acetic acid to the pan when cooking beets so that the color of the vegetable does not boil out. I cook beets in water without additives, since I believe that any acid delays the readiness of vegetables. The color of the root vegetable cooked in the peel remains virtually unchanged.

Since my beets are small, after boiling the water, I time the time - 30 minutes. After this time, I will begin to carry out the first checks of the beets for readiness. By the way, it is very important to keep the lid tightly closed. This will preserve the maximum amount of vitamins in them. Therefore, try to adjust the stove fire so that the water bubbles moderately, but does not try to run out of the pan.

Well, half an hour has passed. I choose the largest of the three root vegetables and pierce it with a sharp knife. The blade entered without effort, which means it’s time to drain the water. If the knife enters with difficulty, then the cooking should be extended for another 10 minutes, and then the test should be repeated again.

Pour off the boiling water, holding the beets with a lid. Immediately pour cold water into the pan. It's important to create as much of a temperature difference as possible, so I add a few extra ice cubes to the bowl.

After 15 minutes, when the vegetables have cooled completely, remove them from the water.

To prepare vinaigrette or other salads, peel the root vegetables. It can be removed quite easily, in some places even without the use of a knife.

If you do not plan to use boiled beets right away, then it is better to peel the skin immediately before using the root vegetable.

Boiled beets can be used to prepare various dishes, for example, or other healthy and tasty ones.

Vinaigrette is a popular Russian salad with a French name (“vinaigre” means “vinegar”). Moreover, this popular sympathy has not subsided for many years, turning it into one of the most favorite winter dishes. Vinaigrette is both a light and healthy snack, the latter due to its vegetable composition.

History of vinaigrette

Although vinaigrette is usually called “Russian salad” abroad, there is no reliable information about its homeland. It originated in Germany or the Scandinavian countries.

It is known that in ancient English cookbooks dating back to the mid-19th century, there was a recipe for a Swedish beet salad with herring, strikingly reminiscent of a modern vinaigrette, or rather “Herring under a fur coat.”

In addition to the two main ingredients, it included pickles, chicken egg white, potatoes and an apple. The role of the dressing was a mixture of sour cream, vinegar, olive oil and ground yolk.

Russian chefs also liked this salad. But they couldn’t resist and added some original domestic “zest” to it in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of vinaigrette

The secret of the salad’s usefulness lies in its rich vegetable composition:

Beets are rich in minerals that help regulate metabolism and reduce body fat.
Potatoes are a source of health vitamin C, which strengthens the body's defenses and improves immunity.
Carrots contain vitamins D, B, C, E, as well as many microelements. Orange vegetable is an excellent antioxidant, helps remove toxins and strengthen the body.
Pickled cucumbers improve digestion and contain a lot of fiber and iodine;
Sauerkraut contains a large amount of vitamin C, as well as A, B, E and K, has bactericidal and tonic properties, and normalizes metabolism.
Onions, in addition to a record amount of vitamins C and B, contain useful microelements such as zinc, iodine, iron, fluorine and manganese.

Due to the low calorie content of the salad, nutritionists recommend that those who intend to lose a few extra pounds love it with all their hearts. A dressing of vegetable oil and spices will help improve bowel movements and cope with a “delicate” problem - constipation.

Calorie content of vinaigrette

There are many variations of the Vinaigrette salad, which is why it is quite difficult to clearly calculate its calorie content. In its classic vegetable variety, the appetizer contains chopped beets, potatoes, carrots, pickles, sauerkraut and canned peas, seasoned with sunflower oil.

100 g of vinaigrette contains only 95 kcal. This is surprisingly low, with more than a third of it coming from oil filling.

When changing the classic recipe, consider the calorie content of the products you add.

Classic vinaigrette - step-by-step recipe with photos

Learning how to prepare vegetable salad vinaigrette is not particularly difficult. The main thing is to observe the proportions of the products used, to find the so-called golden mean, so as not to end up with a too spicy or, conversely, tasteless lean dish.

You should not prepare the vinaigrette for future use and store it for a long time, since the products included in its composition quickly lose their taste and nutritional qualities.

It is never forbidden to use your culinary imagination to decorate your favorite food in the most unusual and original way!

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

Sauerkraut: 0.5 kg
Beets: 3 pcs.
Potatoes: 5 pcs.
Bow: 1 pc.
Green pea: 1/2 binky
Pickled, pickled cucumbers: 3 pcs.
Sunflower oil: 6 tbsp. l.
Vinegar 3%: 1 tsp.
Salt, pepper: to taste

Cooking instructions

Peas vinaigrette recipe

The recipe for this popular winter salad does not strictly regulate the amount of ingredients added to it. You have the right to reduce or increase them based on your preferences, thereby achieving the ideal taste balance.

To make a traditional green pea vinaigrette you will need:

3 potatoes;
1 beet, larger than average;
a couple of carrots;
1 onion;
3 pickled or pickled cucumbers;
greens, green onions;
green canned peas;
for dressing - vegetable oil or mayonnaise.

Preparation procedure:

Boil potatoes, carrots and beets in their skins in a saucepan or using a double boiler until they become soft and cannot be pierced with a knife.
Peel the potatoes and cut them into cubes with sides 1cm*1cm.
Cut the peeled carrots, beets and pickles into cubes of the same size.
Finely chop the greens (dill, parsley) and green onions.
Peel the onion and chop finely.
Mix all the ingredients in a container, add canned peas and salt.
The salad is dressed with refined sunflower oil or mayonnaise. However, the second option will be more high in calories.

The salad prepared according to this recipe can be stored in the refrigerator for no more than two days.

How to make a vinaigrette with sauerkraut?

This variation of vinaigrette is perfect for both everyday and holiday dishes. This time we suggest you not cook vegetables, but bake them in the oven.

To do this, carefully washed potatoes, beets and carrots must be wrapped in foil, placed in the middle of a baking sheet and left in a preheated oven for about 1 hour. In addition to the vegetables mentioned, you will need:

pickled or pickled cucumbers - 2-3 medium-sized pieces;
half a can of canned peas;
150-200 g sauerkraut;
juice of half a lemon;
herbs and spices to taste;
vegetable oil.

Preparation procedure:

Peel the cooled baked vegetables, cut them into cubes, and place them in a convenient salad bowl.
We remove excess liquid from the sauerkraut by squeezing it out with our hands before adding it to other vegetables.
Place the peas in a sieve, allowing excess liquid to drain, and add them to the other vinaigrette ingredients.
Now let’s start preparing the dressing; to do this, mix lemon juice, spices, herbs, green onions and vegetable oil in a separate bowl.
Pour the dressing over the vegetables and mix thoroughly.
Let the salad sit in the refrigerator for about half an hour.

Fresh cabbage vinaigrette recipe

If you are wondering whether you will spoil the vinaigrette by replacing sauerkraut with fresh cabbage, our answer is no. It will still remain just as tasty and healthy, especially if you prepare it according to our recipe. In addition to traditional beets, carrots and potatoes, you will need the following set of products:

white cabbage - half a head;
a couple of pickled cucumbers;
canned peas - ½ can;
1 onion;
vegetable oil and vinegar for dressing;
1 tsp sugar and a pinch of salt.

Preparation procedure:

Boil potatoes, carrots and beets in a slow cooker on the “Reheat” mode for about 60 minutes;
Peel the onion, rinse under running water and finely chop;
We also chop white cabbage, mix with onions and knead with our hands. Until they acquire a pickled consistency;
Cut the peeled boiled vegetables and pickled cucumber into cubes, add them to the cabbage and onion;
Place the peas on a sieve to remove excess liquid;
Season the salad with a mixture of vinegar and vegetable oil, add sugar and salt;
Mix thoroughly and enjoy the delicious salad.

How to make vinaigrette with herring

Adding herring to it will help make the usual vinaigrette more satisfying, nutritious and original. You can diversify the dish by adding fresh or soaked apples, cranberries, canned beans, and crackers.

You will need the following products (potatoes, carrots and beets remain unchanged components of the vinaigrette):

salted herring fillet – 1 pc.;
150-200 g sauerkraut;
1 small onion;
salt, spices and herbs to taste;
vegetable oil for dressing.

Preparation procedure:

Boil potatoes, carrots and beets. If you want to protect the pan from staining, you can put the beets in a plastic bag, tie it on top and cook directly in it.
While the vegetables reach the required softness, peel the herring from skin and bones and cut the fillets into small cubes. Milk and caviar can also be added to the salad, they will become its highlight.
Peel the onions, wash them and chop them into cubes or half rings. You can remove its bitterness by pouring boiling water over it before adding it to the salad.
To the beets add peeled and diced boiled vegetables, as well as sauerkraut.
Add salt and spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
Decorate the salad with a slice of apple and herbs.

Have you tried vinaigrette with sprat? No?! Then you have a great opportunity to surprise yourself and your guests!

Vinaigrette with beans - a delicious salad recipe

Although beans are not part of the classic vinaigrette, they fit into it very organically. The highlight of the recipe below is its vinegar-mustard dressing. In addition to the constant vegetable trio - potatoes, carrots and beets, you will need:

a glass of red beans;
2-3 pickled cucumbers;
red Crimean onion – 1 pc.;
a small bunch of dill and green onions;
1 tbsp. mustard;
2 tbsp. vinegar;
40 ml vegetable or olive oil;

Preparation procedure:

Boil carrots, potatoes and beets using the chosen method; when they have cooled completely, peel them and cut them into cubes;
The beans must be soaked overnight in cold water. If this condition is not met, then it must be allowed to stand in water for at least 2 hours. Boil the beans in salted water for about 60-70 minutes.
Add finely chopped pickled cucumber, chopped herbs, fresh green onions to the boiled vegetables and beans.
In an empty bowl, mix the ingredients for the dressing: oil, mustard, vinegar, a little salt and pepper. Stir until smooth and pour the resulting dressing over the vegetables.
Let the vinaigrette sit in the refrigerator for a couple of hours.

Recipe for vinaigrette with pickles

In addition to the pickled cucumber recipe mentioned in the title, we suggest diversifying this classic snack with chopped egg. You will need a simple set of products:

potatoes – 2-3 pcs.;
carrots – 2 pcs.;
beets – 1 large;
pickled cucumber – 2-3 pcs.;
canned peas - ½ can;
onion – 1 pc.;
chicken eggs – 3 pcs.;
salt, pepper to taste;
spicy mustard - 1 tbsp;
vinegar – 2-3 tbsp;
unrefined vegetable oil – 40-50 ml.

Preparation procedure:

Boil vegetables in the way that is most convenient for you. When they have cooled, peel them and cut them into small cubes;
Boil the chicken eggs, let them cool, peel them and cut them;
Finely chop the onion into cubes or half rings;
Cut the pickled cucumbers into cubes;
Add green peas to the container with chopped vegetables, mix everything thoroughly;
Separately, prepare the dressing by mixing mustard, oil, salt, spices and vinegar;
Add the dressing to the rest of the products, mix and let it brew for about two hours.

Fresh cabbage and cucumber will help add summer juiciness and crunch to the vinaigrette, making it even healthier and tasty. An excellent dressing for this bright variation of a familiar snack is a mixture of lemon juice and vegetable oil.

You can use any of the above recipes as a basis.

We also boil potatoes, beets and carrots, cut them into cubes. Cut fresh cucumbers into the same pieces. Chop the cabbage and mash it with your hands to make it soft.

Pour boiling water over the chopped onion to remove the bitterness. Mix all the products, pour in the oil-lemon dressing and let it brew for a while before delighting your household with it.

Which beets to choose?

To prepare the vinaigrette, you need to choose a table variety of beets with dark red or burgundy pulp.
The ideal shape of a vegetable, indicating the correct growth conditions, is oval-spherical.
Try to give preference to root vegetables with smooth, non-cracked skin without signs of rot or spoilage.
On the shelves it should be sold without tops, because the leaves draw precious moisture from the vegetable, making it flabby.

How to cook vegetables?

Regardless of the chosen variation of the vinaigrette, its three main ingredients, which are potatoes, carrots and beets, must be boiled until soft. Moreover, this does not have to be done in the classic way - in a saucepan. You can bake vegetables in the oven, steam them or in a slow cooker on the “Baking” or “Reheat” mode, wrap them in cellophane and put them in the microwave. The cooking time for vegetables will not differ much, no matter which method you choose:

The potatoes are cooked for about 20 minutes.
Carrots – 25-30 minutes.
Beets - about 60 minutes.

Sauce or vinaigrette?

Traditional “Russian salad” is seasoned with sunflower oil or mayonnaise. However, these options are boring. The vinaigrette will “sound” much more interesting if it is seasoned with fresh lemon juice mixed with olive oil, or a mixture of several types of mustard with cardamom, sunflower oil and wine vinegar.

Despite the fact that vinaigrette is considered the simplest salad, it also has several subtleties:

If you bake vegetables for vinaigrette in the oven, they will not lose their beneficial properties, but will transfer them to the maximum to the dish.
By adding pickled cucumber to the vinaigrette, you turn the salad into a perishable dish that is not advisable to store for more than a day.
You can prevent beets from staining other vegetables by adding oil to them separately from them.

Beets are included in many dishes, without which it is difficult to imagine an everyday and holiday table. What's lunch without borscht and New Year's without 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 cooks know how to cook beets deliciously. At the same time, so that the root vegetable does not lose its attractive appearance and dietary benefits. After all, beets contain many vitamins, minerals and trace elements, including vitamin C.

1. The best result will be with small root vegetables - no more than 10 cm in diameter; large ones are often loose inside and tasteless. The vegetable must be free of damage, traces of mold and rot, and 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 or peel the beets to avoid losing juice. Do not add salt to the water, as the vegetable itself contains a lot of sodium; too much salt will spoil its sweet taste. If necessary, the beets can be salted after cooking.

4. Try to cook root vegetables 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 the vegetables - there should be about 1 cm between them and the walls. Traditionally, root vegetables are boiled in cold water, this way more vitamins are retained, but the cooking time also increases. The process can be speeded up by placing the vegetables in boiling water. The water level should be about a finger above the level of the beets. Cover the pan 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 and number of vegetables.

Root vegetables are ready when a fork, toothpick or thin knife pierces them easily.

Cooking beets in a slow cooker

The multicooker provides ample opportunities for cooking beets. Built-in programs will allow you to cook vegetables without losing their taste and aesthetic qualities and will give the housewife the opportunity to do other things. There are different ways to cook beets in a slow cooker.

The most common and most useful is steaming. Everything is extremely simple: wash small root vegetables thoroughly and place them on a plastic steamer rack. Or cut large beets into pieces. Pour water into the multicooker bowl to the bottom line, add vegetables. Close the device and select the “Steamer” mode for 40 minutes. As a rule, vegetables are perfectly cooked when the timer ends.

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

Cooking in the “Soup/Cooking” mode is not much different from traditional cooking. Place the washed vegetables in a bowl, add water and select this mode for 60 minutes. Then check the readiness and, if necessary, cook for 20 minutes.

In a slow cooker in the “Stew” mode? Pour water into the bowl and add washed vegetables. Here it is better to take more beets, because the larger the vegetables, the fewer vitamins they will lose during cooking. The water should cover the root vegetables 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 method that works best for young vegetables at the beginning of the season, when they are juicier and more tender. To prepare, wash the vegetables, dry them with a paper towel, wrap each one in foil, after dripping some vegetable oil inside. Lubricate the multicooker bowl with it and place the beets in it. Turn on the “Bake” program for one hour.

in a pressure cooker?

A pressure cooker allows you to reduce 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 your kitchen, you don’t need to think long about how to quickly cook beets for a vinaigrette.

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

Place the washed vegetables and start cooking them. At the end of cooking, be sure to release the steam, otherwise the root vegetables may become overcooked.

So in a pressure cooker? The answer depends on the 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. To cook, pour one multi-cooker glass of water into the bowl for 1-2 root vegetables; if the set includes a metal stand for vegetables, it is better to use it so that the vegetable does not stain the device. Place the beets on the stand and close the lid. If you want to achieve the desired pressure faster, add hot water. Set the “Soup/Cook” mode for 30 minutes. When the timer goes off, release the steam carefully, being careful not to get burned. To avoid damaging the wallpaper and ceiling in the kitchen, do this under the hood or in front of an open window.

Beets in the microwave

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

Contrary to popular belief, beets do not need to be pierced before cooking in the microwave; they do not burst during the process. You need to cook either in a glass container with a lid, or under a regular microwave lid. Plastic containers with a valve to allow steam to escape are also suitable. There is no need for water.

Cooking time depends on many factors: the size of the vegetables, their humidity, the power of the appliance, the material of the cookware, the volume of food. Approximately, a small amount of beets is cooked for 10-15 minutes at a microwave power of 1000 W. It should be borne in mind that beets are one of those vegetables that are cooked on their own, so there is no need to overcook them. It's best to take them out when they seem slightly undercooked.

If you are cooking a lot of vegetables at the same time, then place the smallest root vegetable in the center, since microwaves will have a worse effect on it.

Please note that if the beets were cooked in a glass container, do not fill it with cold water, as the glass may burst.

An unusual way to cook beets in the microwave

But these innovations are not enough for modern housewives. They know how to quickly cook beets for a vinaigrette and not even get the dishes dirty. can be prepared in a plastic bag. To do this, place the washed vegetables in a fairly large bag and tie it tightly to ensure the seal 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, vinaigrettes for example, contain different vegetables that need to be boiled before cooking. Of course, many housewives want to save time and decide to weld them together. and carrots so that both vegetables have a marketable appearance? The main thing is not to forget that their cooking time is different. While the beets are still hard, the carrots will be boiled long ago and will be unsuitable for cutting into salad. There are two ways to solve this problem:

1. Start cooking carrots when the beets are already boiling, i.e. a maximum of half an hour before you plan to take them out. Both vegetables will cook simultaneously.

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

Accelerated cooking of beets

In the pre-New Year's chaos, and not only that, 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 - whether in a regular saucepan or in a slow cooker (both when boiling and steaming) - is halved. But in this way, the beets will lose almost all vitamins and nutrients, 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 steamer rack.

And if you need to speed up the traditional preparation of a particularly large vegetable, then do this: cook it for an hour, then remove it and rinse it with cold water. After this, cook for another 20 minutes and “bathe” again. The beets will be ready for slicing.

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

How much and how to cook beets for vinaigrette?

I always cook beets for a very long time, it is difficult to cook them quickly, they will be tough and as if raw if undercooked. I always cook for more than an hour, I always add vinegar to the water when I cook the beets and also cut them into pieces so that they are cooked properly.

How and how much to cook beets?

Pour enough water into the pan so that the beets are completely immersed in it and place the pan on the fire;

When the liquid boils, reduce the heat, immerse the root vegetables in water and cover the container with a lid. It is not at all necessary to salt the water, since the beets themselves contain a lot of sodium;

If you don’t know how long to cook beets, then you need to focus on the size of the root vegetable. If they are small, then under a closed lid they need to be cooked for at least an hour; if they are medium, 2 hours; large ones, 3 hours;

To prevent the beets from losing their rich, bright burgundy color during cooking, you need to add a little vinegar (1 teaspoon per liter) or lemon juice (2 teaspoons per liter) to the boiling water. This is also necessary so that during subsequent cutting, juice does not flow out of the beets;

For a piquant taste, before cooking the beets, you can add a little cumin seeds to boiling water (about 1 teaspoon per 3 liters of water). This will not only improve the taste of future salads or other beetroot dishes, but will also contribute to better absorption of vitamins and other beneficial substances;

The readiness of the root vegetable is checked using a fork: if it easily pierces the vegetable to the center, then the beets are ready;

After this, drain the boiling water from the pan and immediately fill the beets with cold water (ice is best), which will make it easier to peel the skin later.

There are so many housewives and almost as many tips for cooking beetroot, aka red beets. In my opinion, my method is simple. I buy medium-sized beets, about the size of a woman’s fist, place them in a saucepan and fill them with water. After boiling, the beets are cooked for 35-45 minutes over low heat. Once it’s cooked, I drain the hot water and fill it with cold water and let it sit in this water for about 20 minutes. After it’s stood in cold water, it’s much easier to clean the beets.

I cook beets in a double boiler. First I wash it, then I put it on the grill along with potatoes and carrots. I cook until done, just check with a knife. First I remove the potatoes, then the carrots, and the beets take longer to cook. My friend always cooks beets in the microwave. I don’t accept microwaves on principle.

I don’t even know how much is needed... - it depends on its volume and size. You can pierce it with a knife and feel if it’s ready or not? If it pierces easily, it means it’s cooked. No - cook some more! In vinaigrette it should be quite firm; it is healthier to cook it in the peel.

Beetroot takes a long time to cook. It takes 40 to 60 minutes to completely cook for the vinaigrette. In a vinaigrette, the beetroot must be soft, which is why it takes so long to cook for it. But if it is not cut and it is large, then the cooking time can increase to two hours.

The cooking time for beetroot depends, first of all, on the size of the beetroot itself. The larger the beetroot itself, the longer it takes to cook. The largest beetroot is cooked for 2 - 3 hours. The readiness of the beetroot should be checked with a knife or wooden stick.

To cook beets for vinaigrette you will need from 1-3 hours depending on the size of the beets.

Small beets cook faster in 40 minutes to 1 hour, and large ones take longer; you can check the readiness of the beets with a fork; if they are ready, the fork should fit into it well.

I cook beets in the usual way - boil them. It takes a long time to cook for at least an hour and a half, depending on the size. You can also do it in the microwave, but I tried it once and it didn’t work out very well, so I won’t recommend it. As recommended, I put it in a bag, turned it on for 10 minutes at the highest power, after a while turned it over and again for 7-10 minutes. The smell permeated the entire apartment, but in the end it remained damp in the middle. I could have held it a little longer, but I didn’t, it didn’t feel right.

To properly boil red beetroot (also known as table beetroot or beetroot), we will need:

In a regular saucepan - from 40 to 50 minutes;

In a pressure cooker type pan - 20 - 25 minutes;

In tanks of programmable types, you need to look at the instructions;

It is advisable to boil red beets, rinsing them well, whole, without peeling, so that they do not turn into white beets. After the beetroot is cooked, it is advisable to quickly remove it from the water so that it does not become like a rag and does not lose a certain taste.

If we come across such a beet that the whole thing does not fit into the pan, we can cut it in half, what can we do?

Beets are my favorite vegetable. To quickly cook beets, after boiling the water: a) you can cook it for 10 minutes, then turn it off and leave it covered. So she herself will reach the desired state; b) after 10 minutes of cooking, you can remove the beets and put them in cold water, cool, and then cook again for 5-20 minutes. And the beets are ready. True, if the beets are very large, you will have to leave them to simmer a little longer. And if you have a Russian stove, then it’s totally cool: put a pan of beets on the stove until the morning. And in the morning, prepare either a vinaigrette, or just eat it with anything. It is very beneficial for the body and I constantly add it to various dishes.