Beetroot is a very useful and budget vegetable, which can be the basis for delicious and light salads, as well as borscht, sauces. But, often for salads, this vegetable is boiled, but experts advise to bake it.

The editors of Foodoboz shares useful tips from specialists and cooks on how to prepare beets for salads and snacks correctly, so that it remains sweet and useful after it.

Experts claim that in order for the beets to turn out as sweet as possible, it is better to bake it, and not cook it!

Why baking is better? Concentrates sugar during baking water does not wash out natural sweetness, as is the case during cooking.

Keeps the aroma of beets acquires a more saturated taste.

The dense structure of beets remains is not boiled.

How to bake beets correctly? Do not clean - bake beets in the peel so that it does not lose juice.

Wrap in foil - this will help save moisture. Temperature - 180-200 ° C.. Time - depends on the size: small - 40 minutes, average - 60 minutes, large - up to 90 minutes.

Check readiness - pierce with a knife or skewer, should be easy.

If you want even more caramelized sweets, you can bake at 200 ° C without foil in the last 15 minutes.

But if you need it quickly, you can cook. Then it is better to cook in the peel and do not pierce so that the beets do not lose sweetness.