Beet Root

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 6 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

This cooling and wholesome vegetable is good boiled, and sliced with a small quantity of onion, or stewed with whole onions in the following manner.
Boil the beet tender with the skin on, slice it into a stewpan with a little broth and a spoonful of vinegar.
Simmer it till the gravy is tinged with the colour;
then put it into a small dish, and make a round of button onions, first boiled tender.
Take off the skin just before serving, and let them be quite hot and clear.
Or roast three large onions, and peel off the outer skins till they look clear;
and serve round them the stewed beet root.
The root must not be broken before it is dressed, or it will lose its colour, and look ill.--To preserve beet-root for winter use, they should not be cleared from the earth, but kept in layers of dry sand.