Beetroot, baked

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

half a finely minced onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the beetroot cut into large dice ↝ Beets, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two or three tablespoonfuls of good tarragon vinegar

Instructions (6)

Prepare the beetroot in the same way as for boiling.
Put the prepared beetroot in a slack oven and bake very slowly for several hours (from four to eight hours) according to size and the slackness of the oven.
When cooked, peel and slice the beetroot.
Toss half a finely minced onion in a little butter till it begins to colour.
Lay in the beetroot cut into large dice, with pepper and salt to taste, and two or three tablespoonfuls of good tarragon vinegar.
Serve when it is all hot.

Original Text · last edited 4 days ago

Beetroot, baked.—This is by most people considered
the best way of cooking beetroot. You prepare it
in the same way, then put it in a slack oven and let
it bake very slowly for several hours (from four
to eight hours) according to size and the slackness of
the oven. When cooked, peel and slice as before.
It is very nice served hot thus: Toss half a finely
minced onion in a little butter till it begins to colour,
then lay in the beetroot cut into large dice, with
pepper and salt to taste, and two or three table-
spoonfuls of good tarragon vinegar; serve when it is
all hot.

Notes

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