Modern life is at such a rapid pace that, sometimes, you just want to lie on the couch and press the "pause". But, unfortunately, or fortunately, this option is not yet available to us, so we have to adapt to the rhythm of quick change of events. I like "lazy" weekend, when you can just a little "exhale" and slowly move around, even at home.
At such moments, I often a desire pokulinarit and feed their family something delicious. But eat something needs to be not only on the weekends and during the week to find time to cook quite problematic, especially if the same salad beets have only one cook for about two hours. I, for example, such an abundance of free minutes is not as between home and work steeper-I spin like a squirrel in a wheel.
But, recently, a colleague told me, in between times, as "brewing" beets for 40 minutes. Rather, the word "cooks" here is not very appropriate, just say "ready", because the process takes place in an oven. Ethe method zdorovski facilitated my life, So you can now calmly bungled "festive" vinaigrette even after a busy day. Intrigued? Then we get down to business.
In addition, we need more beet leaf and consequently, Oven. Take root and thoroughly laundered it from dirt, it is possible in this case to help yourself abrasive side of the sponge.
Then cut away the "tail" and "crown", and then wrap the beets with foil, though, make sure that no gaps are formed.
Put "bundle" in an oven preheated to 200 degrees for 45 minutes. Readiness can be checked as well as check the pastries - "poke" beet toothpick - if hardish, then sent back into the oven for a few minutes. When the root is completely soft, pulled out of the oven, remove the foil and as little podostynet beets, clean peel.
That's how quick and easy it is to cook beets. On the palate, it is no different from the cooked and prepared in several times faster - ideal for those who, like me, trembling every moment of your life!