THE ORIGINAL ‘RECEIPT’

Beet Root Salad.

Arrange the cold beets in a dish.  Pour over them a little salad oil, season with a little sifted sugar and salt, a little cayenne and vinegar to suit the taste.

~Ransom’s Family Receipt Book. Toronto: Francis U. Kahle, 1898.

THE UPDATED RECIPE

• 8 medium-sized beets
• 2 Tb. olive oil
• 2 Tb. granulated sugar
• ¼ tsp. salt
• dash of cayenne pepper
• ⅓ c. vinegar.

Wash the beets, and trim the stems to within about an inch of each beet.  Boil them in lightly salted water, over medium heat, for about 30 minutes, or until tender;  then drain them.

Skin the beets, and allow them to cool.

Then slice them into a dish.

Blend together the remaining ingredients, and pour this mixture over the beets.

Chill for several hours before serving.

Yield:  approximately six servings.

This is quickly and easily prepared from extra cooked beets.

Cut off the tops to within an inch of the tuber;  scrub with a vegetable brush, never cut, or they will “bleed” and lose colour while cooking….  When done, plunge in cold water to remove the skins.

~Warner, E. Purity Flour Cook Book. Toronto & Winnipeg: Western Canada Flour Mills Co. Limited, 1917.

Instead of consigning the cold ones “left over” to the swill pail, pour cold vinegar upon them and use as pickles with cold or roast meat.

~Harland, Marion. Common Sense in the Household: A Manual of Practical Housewifery. Toronto: G.M. Rose & Sons, 1879.

A note from Patricia: I’m a huge fan of beets – not only are they highly nutritious, they’re anti-inflammatory, and are a wonderful antioxidant. They also support brain and digestive health. What could be better?!? While I loved this recipe on it’s own as a side dish, I also made a nice lunch with it by adding in some orange chunks, and topping it off with some goat cheese and fresh chives.