Time: Small beetroot, 1-1/2 to 2 hours; large, 2-1/2 to 3 hours.
Seasonable: -May be had at any time.
Ingredients
beetroot
boiling water
Directions
Wash the beets thoroughly; but do not prick or break the skin before they are cooked, or they would lose their beautiful colour in boiling
Put them into boiling water, and let them boil until tender, keeping them well covered
If to be served hot, remove the peel quickly, cut the beetroot into thick slices, and send to table with melted butter. For salads, pickle, &c., let the root cool, then peel, and cut it into slices
When large, young, and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly-made pickle.
Beetroot is more frequently served cold than hot: when the latter mode is preferred, melted butter should be sent to table with it. It may also be stewed with button onions, or boiled and served with roasted onions. Source: The Book of Household Management by Isabella Beeton (1859)
Asparagus, Boiled
