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Beetroot, Baked

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United Kingdom

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

Ingredients 6 ingredients

  1. Cloves
  2. Mace
  3. a pint of vinegar
  4. an ounce of peppercorns
  5. Ginger
  6. Beetroot
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.

  • 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. Cleanse the root carefully from -the mould about it, as directed for boiling, and bake in a moderate oven until tender.
  2. We do not, however, like the baking of this vegetable, as it is apt to shrivel if exposed to too great heat in an oven, and the colour becomes less bright.
  3. They are much better boiled.
  4. Probable cost, Id, to 2d.
  5. Bake till tender.
  6. Beetroot, Boiled.
  7. This root is excellent a3 a salad, and, as a garnish for other salads, it is very important on account of its beautiful bright colour.
  8. In cleansing it before boiling, take care not to break the skin or it will lose its colour and become sickly looking.
  9. Remove it from tie saucepan carefully, peel and trim nicely.
  10. Serve, cut in slices, with melted butter in a tureen, or if not over large it may be sent to table whole.
  11. A large one will take from two to three hours to boil.
  12. Probable cost from Id.
  13. to 2d.
  14. each.
  15. Beetroot, Pickled.- Boilhalf an ounce of peppercorns, cloves, mace, and ginger, in a pint of vinegar, add another pint when cold.
  16. Take six beetroots, after they have been well cleansed, and boil them gently for two hours.
  17. When cold, peel, slice, and put into a jar with the cold vinegar and spice.
  18. It is fit for use at once.
  19. Probable cost, 2s.
  20. 2d.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler