The secret to impeccable first courses and salads with beets lies in the proper selection and storage of the root vegetable.
For borscht, it is advisable to choose a vegetable with dark burgundy flesh and pronounced rings on the cut. Such beets are dense, moderately fibrous, do not boil down, and give the broth a rich color.
For salads, on the contrary, fruits with homogeneous flesh, without clear rings, are preferred. They cook quickly, are easy to grate, and do not release much moisture, making the salad especially tender.
How to Choose and Store
Before purchasing, beets should be inspected: they should be firm, with smooth skin and fresh leaves or tails.
It is recommended to store root vegetables in the lower part of the refrigerator, avoiding plastic bags — this way, beets retain their freshness longer, specialists emphasized.
