How to boil beetroot without losing its vibrant colorBoiling beetroot often results in a watery texture and loss of vibrant color due to the leaching of sugars and minerals into the water. Achieving a dense, sweet, and brightly colored root requires following a strict technical process designed to minimize diffusion. Photo: Pravda.Ru by Marina Lebedeva is licensed under Free for commercial use Отварная свекла на разделочной доскеIngredientsWhole beetroots (washed)Water (for boiling and cooling)PreparationStep 1. Bring the water to a boil over high heat, then immediately reduce the power to medium. Immediately drain the hot water and submerge the beetroots in ice-cold water for 15 minutes to "seal" the structure.