Beetroot (Betterave)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

For serving beetroot hot

chopped parsley ↝ Parsley, raw [Not included in a food category]
cress ↝ Cress, raw [Other dark green vegetables]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few drops of vinegar ↝ Vinegar [Mustard and other condiments]
a nice poulette sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

For serving beetroot cold

mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]

For using beetroot leaves

tender ones ↝ Beets, raw [Vegetables and Vegetable Products]

Instructions (8)

Bake the beetroot.
Peel off the skin.
Cut the beetroot into slices.
Season the slices with pepper, salt, chopped parsley, and cress.
Sauté the seasoned slices in a pan with a pat of butter and a few drops of vinegar.
Dish up and pour a poulette sauce over them.
If serving cold, the slices may be served with mayonnaise sauce.
Dress the beetroot leaves as spinach, choosing the tender ones.

Original Text

BEETROOT (Betterave).—This root, chiefly used cold as a salad by itself, or mixed with other vegetables in salad, is by no means to be despised when served hot with a nice poulette sauce. Beetroot is far better baked than boiled. After having thus cooked it, peel off the skin, cut it into slices, season them with pepper, salt, chopped parsley, and cress, and give them a turn or two in a pan with a pat of butter and a few drops of vinegar. Dish up, and pour a poulette sauce over them. If allowed to get cold the slices may be served with mayonnaise sauce.
Beetroot leaves can be turned to excellent account, either dressed as spinach, for which the tender ones should be chosen,

Notes

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