Each cook has her own recipe for cooking beetroot for different dishes and appetizers, but usually they all clean beetroot in the same way.
Right now, there is a variety of different utensils for cleaning and peeling beets, potatoes and other vegetables.
When it is necessary to peel several products of this type, it is first necessary to sort them by shape, color and size. Only healthy root crops are selected. Before peeling, soak them for 10-15 minutes, strain them and remove their leaves.
It is desirable to clean each one separately with a brush. Peeling is done manually and the easiest option is with a potato peeler, but if necessary, they can be peeled manually with a knife.
To prepare many dishes, it is recommended to boil the beets whole, unpeeled, but well washed with a brush under running water.
After they're boiled, the skin peels much easier and at the same time all nutrients are preserved.
The beets are cut into different shapes depending on the dish that is being prepared. For beetroot salad, the beets are cut into strips, for garnishes - into circles or cubes, for soups or borscht they are cut into wedges.
