Known as an Italian recipe, with similar versions prepared across other nations.
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
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Slice two or three cold, boiled beetroots and place them in a salad-bowl.
Pour half a pint of sauce Tartara (see Sauces, p.
126) over them and serve up with a garnish of parsley leaves.
Italy
Saucepan
Mixing bowl
Chef's knife
Cutting board