Red Beet Roots
Origin: Central Europe
Source: Mary Randolph, 1824
Ingredients
- Red beet roots
- Salt
Instructions
- Boil the beets whole without scraping or cutting them first. They will require from an hour and a half to three hours of boiling, depending on their size. Once cooked through, send to the table with salt fish, boiled beef, or similar preparations, seasoned with salt. Young, small, and juicy beets work best and may also be used as an excellent garnish or converted into a cheap and pleasant pickle.