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Beetroot, Boiled

This root is excellent as a salad, and as a garnish for other salads it is very important on account of its beautiful bright colour. In cleansing it before boiling, take care not to break the skin, or it will lose its colour and become sickly looking. Remove it from the saucepan carefully, peel and trim nicely. Serve, cut in slices, with melted butter in a tureen, or if not over large it may be sent to table whole. A large one will take from two to three hours to boil. Probable cost, from 1d. to 2d. each.