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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 5 ingredients

  1. Onions
  2. Cream
  3. Salt
  4. a spoonful of vinegar
  5. Pickle
Contains MilkSulphites 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.

  • 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.

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, or bake them.
  3. If broken, the colour will fly.
  4. Parboiled beet-root may be sliced, and stewed with small onions in a little cream or gravy, with seasonings and a spoonful of vinegar.
  5. Dish 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