Beetroot Salad
From How to cook vegetables, 1911
Shredded beetroot can be used as hors d'oeuvre.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.
Beetroot Salad. There are three ways of cooking beetroot. They may be boiled in water, baked in the oven, or roasted on the ashes. They are usually better roasted or BROCCOLI. 49 baked than boiled. In cooking them the skin must remain intact, or they will lose their juice, and with it their fine red colour. To use as a salad, peel and cut into thin slices, season with salt and pepper, and leave for at least x hour in vinegar. Before serving, sprinkle over lightly with olive oil
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