Beetroot Preparation – These Options Are Available

Beetroot – Preparation in the saucepan and oven

If you want to make puree or soup from beetroot, cook the vegetables.

• Cooking: Before cooking, clean the tubers thoroughly under running water and then cook them in lightly salted water for about half an hour.
• If you then shock the vegetables with cold water, the skin will fall off almost by itself. Then cut the beets into slices to serve.
• Baking: First wash the tubers thoroughly again. Then dry them off and wrap them first in baking paper and then in aluminum foil.
• Then bake the beetroot in an oven preheated to 200 degrees for about three-quarters of an hour. Then unwrap the tubers and shock them in ice water.
• Roasting: To roast beets, you must first peel them. This works best with a vegetable peeler.
• Then cut the vegetables into either slices or sticks.
• Line a baking sheet with parchment paper and spread the beets on it. Then brush the vegetables generously with olive oil.
• In the oven preheated to 200 degrees, the beetroot needs about three-quarters of an hour. Turn the vegetables halfway through.
• Drying: You must also peel the beetroot first to dry it. Then cut the tubers into very thin, fine slices.
• Spread the slices on a baking tray lined with baking paper and brush with olive oil.
• To dry the beets, heat the oven to 160 degrees and leave the vegetables in the oven for about 40 minutes. Again, turn the slices once halfway through.

Fry, steam, and juice the beetroot

The versatile vegetables can be prepared in other ways.

• Roast: Peel the beetroot and cut it into slices about an inch thick.
• Heat oil in a pan and fry the vegetable slices for about five minutes on each side. Then drain the beetroot on some kitchen paper and season the vegetables with coarse salt.
• Steaming: To steam, you don’t need to peel the low-calorie beets, but you do need to wash them thoroughly.
• If you don’t have a steamer, put the vegetable whole in a saucepan and add some water. The bottom of the pot should be covered with water about two inches deep.
• Steaming takes about 40 minutes. During this time you should not remove the lid from the pot.
• Juicing: To juice beetroot, first, wash the tubers thoroughly again. You don’t have to remove the delicate skin.
• Chop the vegetables and put them in the juicer. The homemade beetroot juice is ready.