It seems like a very easy question, but if you have never cooked with this vegetable you are in for some serious surprises! Beetroot is very bitter, so if you do not wish to chew it raw, be sure to peel it. Once you’ve removed the skin, be sure to mash up the beetroot into a pulp.
Then, use a wire whisk to break the beetroot down further. Be careful to stir your beetroot mixture well, and add water to make sure that everything stays in its proper place. Bring to a gentle boil and simmer until softened, about 1 minute.
While your beetroot is in liquid form, strain off all the solids. Pour off the liquid and rinse the beetroot thoroughly. Return it to the crockpot and gently simmer for another hour. You might find that the taste has changed from when you first added it to the water. Don’t worry! Eventually the taste will mellow out and it will be as tasty as any type of vegetable juice you can get your hands on.
One of the reasons you may be hesitant about how to boil beetroot quickly is because it looks and smells green. Yes, this vegetable also has a strong green color. But as the skin begins to dry out, the color will turn to a golden color. Be careful, though. If you find that the color starts to change, immediately remove it from the crockpot and place it in a colander to dry out a bit more. You don’t want to cause the vegetable to lose too much moisture!
Now you’re ready to add some liquid! Add about two cups of very hot water. Be sure to go easy on the salt. You want to avoid making your beetroot soup as salty as possible, since beetroot is naturally a salt repellant. Too much salt in your soup could make the leaves watery and the taste bland.
Bring the water to a gentle boil. Once it’s brought to a boil, strain out the beetroot in a strainer. Add any greens you’d like, such as kale, spinach, or collard greens. If there are no chunks of beetroot in your mixture, you can use them sparingly and season only when they are needed.
Add the strained beetroot to your hot, steaming water. Use a wire rack to steep your beetroot in at least one to two hours, but not overnight. Steeping the beetroot for the appropriate amount of time will maximize its flavor and give it the tenderness you’re looking for.
Drink the resulting beetroot soup within about twenty minutes to one hour. It’ll be more palatable if you enjoy it hot. If you find the taste bland after the first time, simply add some fresh lemon juice to the water as you would other vegetable recipes. To make the soup a more colorful one, steam it with some tomatoes or carrots.
While you’re learning how to boil beetroot, try experimenting with different varieties. The classic red beetroot is great, but you may also want to try the black or purple ones. Carrots are natural diuretics, so this way of using them can be helpful, too. Just keep in mind that the longer it’s cooked, the more water it will lose.
When you learn how to boil beetroot, you should keep in mind that it’s okay to add juice or water to the mix at different times. It’s also okay to add chopped or ground up peeled garlic or onion. The vegetables should stay intact and don’t get mushy. Be careful, though, that you don’t boil the veggies too long or else the spices will lose their flavor. You can make the soup much more interesting by adding apple slices or other fruit, for example.
One thing you should always remember when learning how to boil beetroot is to use clean water. You can always boil some water and put that into a separate container for later on. However, no matter how many times you cook and store the beetroot, keep in mind that the vegetable tends to lose its color when it’s cooked. So, if you want to preserve the color, be sure to remove it from the pan before serving. You may also want to remove the skin of the beetroot while it’s cooking, but leave the skin on until the end of the process, as the skin will help hold in some of the juices.
Once you learn how to boil beetroot, it’s easy to make these delicious treats all year round. In fact, you can serve them right off the plate when you receive a visit from guests who have been too busy to cook them themselves. If you’re looking for ideas for serving them, you might also find it helpful to check out some of the other beetroot recipes that you can find online, such as those using vinegar or mustard, carrot juice, or even just fresh cucumbers. Be sure to be creative with your recipes, so that you can enjoy this root vegetable for years to come!