Cómo hervir la remolacha para suavizar su sabor terroso
Hervir la remolacha suaviza su sabor terroso intenso, un método que además requiere muy poca preparación.
Many people dislike the earthy, strong flavor of beets, even though they are a vegetable rich in iron, fiber, manganese, potassium, and folic acid. There are several ways to cook them, and each method alters their flavor differently.
To boil it, simply clean it, cut off most of the stem and the base, and place it in a pot of water. It's not necessary to peel it until after it's cooked. It's best to leave a couple of centimeters of stem, as this reduces the amount of purple pigment that leaches into the water and can dull its color.
To enhance the flavor, you can add salt and red wine vinegar to the water, which balances the bitterness and earthiness. Chef Geoffrey Zakarian recommends this method, though he also adds coriander, peppercorns, and sugar to the liquid.
Roasting beets is another option, and the best way to enhance their sweetness, as they are packed with natural sugars. Sliced and grilled, the intense heat imparts a deep smoky flavor, and the hot grill browns the slices with a touch of caramelized sweetness.
Acid also helps, because beets owe their distinctive flavor to a compound called geosmin, and acid can mask it. A squeeze of citrus juice or a red wine vinegar vinaigrette works well. A creamy beet hummus with cumin, lemon, and garlic can also soften its intense flavor. Fermenting or pickling it in vinegar similarly tones down its earthy taste, and fresh chilies add a spicy kick, as in a beet yogurt raita.
