What to add to the pan so that boiled beets don't turn out watery and bland

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The long cooking time of beets is a great inconvenience for cooks. To speed up the cooking process of vegetables, many cunning gourmets simply cut the root crop and send it to the pan in chopped form. This method really helps to quickly bring the beets to readiness. However, another problem arises: due to the violation of the integrity of the vegetable, it loses its juice, and therefore its bright color.

Details

Pre-chopping also has a negative effect on the taste of the dish: the beet becomes watery and tasteless.

However, this is not a reason to refuse to cut the root crop before cooking. The fact is that the problem of discoloration of vegetables is solved very easily and quickly.

What to add to the pan

If there are diced beets in boiling water, then a tablespoon of vinegar should be added to the water.

You can also use another acidic ingredient – a small amount of citric acid. As a result, the loss of color by the vegetable will be stopped. The pieces of root vegetable will not only retain their brightness, but will also turn out to be very tasty.

However, there is an important caveat: the use of the acidic component is prohibited if the beets will be consumed by children or people with serious health problems.