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Raw beetroot is a vibrant and nutritious vegetable that can add color and flavor to salads and dishes. Achieving even slices of raw beetroot can be challenging due to its firm texture, but with the right technique using a mandoline, you can get perfectly uniform slices every time.
Choosing the Right Beetroot and Preparing It
Select fresh, firm beetroots with smooth skins. Wash them thoroughly to remove dirt and debris. For easier slicing, peel the beetroot using a vegetable peeler, especially if the skin is thick or blemished. Cutting the beetroot into manageable chunks can also make the process smoother.
Setting Up Your Mandoline
Adjust the mandoline to the desired thickness. For most uses, a setting of 1-2mm works well for raw beetroot. Make sure the blade is sharp and secure to ensure clean cuts. Place the mandoline on a stable surface and use the hand guard to protect your fingers during slicing.
Techniques for Achieving Even Slices
- Start with a flat, stable surface: Ensure the beetroot is cut flat on one side to prevent slipping.
- Use consistent pressure: Gently but firmly slide the beetroot across the blade, maintaining even pressure.
- Keep the beetroot aligned: Position the beetroot so that it moves straight through the blade for uniform slices.
- Work slowly and carefully: Rushing can cause uneven slices or slips.
Additional Tips for Perfect Slices
If you want very thin slices, use the thinnest setting on your mandoline. For larger quantities, consider slicing in batches. Always handle the mandoline with care, especially when cleaning, to avoid injury. Practice makes perfect, so take your time to master the technique for beautiful, even slices of raw beetroot.