How to cook beetroot? (Kako skuvati cveklu?)

 How to cook a whole beetroot? 

1. Wash the beets well under running water.

2. Do not peel or cut it. Leave the root and tail so that it does not lose its color during cooking.

3. Put the beets in a saucepan and pour cold water to cover them completely.

4. When the water boils, reduce the temperature to medium (4 out of 6) and cook:

• small beets: 30–40 minutes.
• medium beets: 45–60 minutes.
• large beets: 60–90 minutes.

Check with a fork. If it easily enters the middle, the beetroot is ready.

5. Drain the water and let it cool a little.

6. The peel will come off easily with your hands.

 How to cook sliced ​​beets? 

1. Wash the beets under a stream of water. 

2. Clean and peel the beets.

3. Cut it into cubes or slices.

4. Put the beets in a pot and pour cold water to cover them completely.

5. When the water boils, reduce the temperature to medium (4 out of 6) and cook:

• 1–2 cm cubes: 15–25 minutes.
• larger pieces: 25–35 minutes.

If you want the fastest version, cut beets are cooked half as fast.

 Storage and shelf life 

• Whole cooked beets (unpeeled) in the fridge: 3-5 days in a closed container.
• Cooked and peeled beets: 2-4 days in the fridge.
• Sliced ​​cooked beets: 2-4 days in the fridge.

 Use of cooked beetroots: 

1. For salads, it is often recommended to cook whole beetroot, because it retains more taste, color and nutrients. After cooking, you just peel it and cut or grate it. Mix the beets with onion, garlic, feta cheese, goat cheese or walnuts.

In cold summer salads with cucumber and fresh herbs.

2. In sandwiches and tortillas for extra juiciness and color.

3. In spreads, together with Greek yogurt, cream cheese, chickpeas or tahini.

4. In cream soups and stews.

5. In smoothies with apple, carrot, orange or berries.

6. In risottos and dishes with grains such as quinoa, buckwheat or barley.

7. As an ingredient in vegetarian burgers.

8. In baked dishes with potatoes, carrots and other root vegetables.

9. In cakes and muffins, where it provides moisture and natural sweetness.

10. As an addition to pasta with cre,amy sauces.

11. As a side dish with meat, fish, meatballs or roasted vegetables.

 Kako skuvati celu cveklu? 

1. Operi cveklu dobro pod mlazom vode.

2. Nemoj je ljuštiti, niti seći. Ostavi koren i rep kako ne bi gubila boju tokom kuvanja.

3. Stavi cveklu u šerpu i nalij hladnu vodu da bude potpuno prekrivena.

4. Kada voda provri, smanji temperaturu na srednju (4 od 6) i kuvaj:

• malu cveklu: 30–40 minuta.
• srednju cveklu: 45–60 minuta.
• krupnu cveklu: 60–90 minuta.

Proveri viljuškom. Ako lako ulazi u sredinu, cvekla je gotova.

5. Ocedi vodu i ostavi da se malo ohladi.

6. Kora će se lako skinuti rukama.

 Kako skuvati isečenu cveklu? 

1. Operi cveklu pod mlazom vode.

2. Ocisti i oljušti cveklu.

3. Iseci je na kocke ili kriške.

4. Stavi cveklu u šerpu i nalij hladnu vodu da bude potpuno prekrivena.

5. Kada voda provri, smanji temperaturu na srednju (4 od 6) i kuvaj:

• kocke od 1–2 cm: 15–25 minuta.
• veće komade: 25–35 minuta.

Ako želiš najbržu varijantu, isečena cvekla se skuva upola brže.

 Čuvanje i rok trajanja 

• Cela kuvana cvekla (neoljuštena) u frižideru: 3–5 dana u zatvorenoj posudi.
• Kuvana i oljuštena cvekla: 2–4 dana u frižideru.
• Isečena kuvana cvekla: 2–4 dana u frižideru.

 Upotreba kuvane cvekle: 

1. Za salate se često preporučuje kuvanje cele cvekle, jer zadržava više ukusa, boje i hranljivih materija. Nakon kuvanja je samo oljuštiš i isečeš ili izrendaš. Cveklu promesajte sa crnim lukom, belim lukom, feta sirom, kozjim sirom ili orasima.

U hladnim letnjim salatama sa krastavcem i svežim začinskim biljem.

2. U sendvičima i tortiljama za dodatnu sočnost i boju.

3. U namazima zajedno sa grčkim jogurtom, krem sirom, leblebijama ili tahinijem.

4. U krem corbama i potažima.

5. U smutijima sa jabukom, sargarepom, pomorandžom ili bobičastim voćem.

6. U rizotima i jelima sa žitaricama poput kinoe, heljde ili jecma - gersle.

7. Kao sastojak vegetarijanskih pljeskavica.

8. U pecenim jelima sa krompirom, sargarepom i drugim korenastim povrćem.

9. U kolacima i mafinima, gde daje vlagu i prirodnu slatkoću.

10. Kao dodatak testeninama sa kremastim sosevima.

11. Kao prilog uz meso, ribu, cufte ili peceno povrce.