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Beet Roots

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 4 ingredients

  1. a spoonful of vinegar
  2. Salt
  3. Pickle
  4. Onions
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

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

  • 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.

Method

  1. Though chiefly used in winter salads, or for pickling, beet-roots may be dressed as parsnips, and served as a garnishing for boiled beef, or with salt fish.
  2. Wash, and without touching with the knife boil them whole.
  3. If broken the colour will fly.
  4. Parboiled beet-root may be sliced, and stewed with small onions in a little gravy with seasonings and a spoonful of vinegar.
  5. T)ish the slices of beet-root with the small onions round them.
  6. Beet-root, besides being wholesome and palatable, is exceedingly ornamental in salads, and for garnishing, and makes a cheap and beautiful common pickle.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board