Beet roots (red roman beets)
“The great red Beet or Roman Beet, boyled and eaten with oyle, vinegar and pepper, is a most excellent and delicate sallad: but what might be made of the red and beautifull root (which is to be preferred before the leaves, as well in beauty as in goodnesse) I refer to the curiouos and cunning cooke, who no doubt when he hath made view thereof, and is assured that it is both good and wholesome, will make thereof many and divers dishes both faire and good.”
-1597. John Gerard, The Herball. p. 319.
Beetroot tops, November 30th (and there's more left in this bed)
Tags: 17th century recipe, beetroot, beets, garden, John Gerard, oil, pepper, recipe, vinegar
Thank you for the reminder to eat your glorious beets! Just had roasted beetroot superbly plain for lunch.
Sounds lovely – I know the world is divided between those who think beetroot is earthy and those who think they taste like dirt…but right handling has a lot to do with the final taste. And because they’re red, you know that they’re good for your blood – and your liver. At least in the 17th century….