Beets na igwe ọkụ ọkụ abụọ: uzommeputa
Beetroot is a healthy vegetable with a pleasant sweetish taste that goes well not only with other vegetables and herbs, but also with soft cheese, cottage cheese, honey, citrus fruits, chocolate and other products. This allows you to use it for preparing a wide variety of dishes: salads, soups, side dishes, desserts. Beets in a double boiler are very simple to cook, they are especially tender and aromatic, retain their rich color and useful properties.
Beets na igwe ọkụ ọkụ abụọ: uzommeputa
Beetroot garnish in a double boiler
You will need: – 2 small beets (300 g); – 1 tablespoon of olive oil; – 1 tablespoon of balsamic vinegar; – fresh herbs (dill, parsley, celery); – salt and pepper to taste.
Before boiling beets in a double boiler, prepare them: wash thoroughly, peel them. Then rinse again, pat dry and cut into strips.
Since the beets are highly colored, it is more convenient to cut them not by hand, but using a mechanical mandolin cutter or an electric vegetable cutter with a cutting attachment
Fill the steamer reservoir with water up to the maximum level. Place the beetroot straws in a bowl. When cooking red beets, the plastic in your steamer may stain. Therefore, if the device has an insert for coloring products, use it. Place the lid on the bowl and set the timer for 35-40 minutes.
Remove the straws from the steamer, season with salt and pepper to taste, and combine with chopped herbs, olive oil and balsamic vinegar. Serve with stew or boiled meat.
Steamed beetroot vinaigrette
You will need: – 1-2 small beets; – 3-4 potatoes; – 2-3 carrots; – 2 pickled or pickled cucumbers; – 1 onion; – 1 small jar of green peas; – 3-4 tablespoons of vegetable oil; – fresh herbs; – salt and pepper to taste.
You can add sauerkraut, fresh or pickled apples, boiled beans, horseradish, vinegar or garlic to the basic vinaigrette recipe.
Before cooking beets, potatoes and carrots in a double boiler, wash, peel and cut into small cubes.
Fill the steamer with water. Place the beets in the bottom bowl. Close the lid and set the timer for 40 minutes. After about 15 minutes, place the potatoes and carrots in the top bowl and cook until tender.
While the roots are cooling, cut the cucumbers into cubes and the onions into thin half rings. Remove the beets from the steamer, mix with some of the vegetable oil and let stand for a while. Thanks to this simple technique, it will not stain, the color of other vegetables will remain natural and the vinaigrette will be more elegant.
Combine beets with potatoes, carrots, cucumbers and onions. Add salt, pepper, and finely chopped herbs. Stir and season with remaining oil.
In modern kitchens, a steamer is increasingly being replaced by a multicooker – a universal device that not only steamed food, but also fried, stewed, baked. You can cook even more interesting dishes from beets in a slow cooker, for example, traditional our country borscht, tender meatballs or spicy caviar.