BEET

after the potato, one of the most important food roots. The small delicate varieties are popular as a table vegetable, both fresh cooked and pickled; the Sugar Beet furnishes nearly half of the world's sugar supply and large quantities of alcohol, and the Mangels and other coarser types are valuable as cattle food.

For use as a vegetable, beets are generally boiled but some people prefer baking, which gives a deeper color and retains more of the natural juices. The red fleshed kinds are most popular for table purposes but there are several yellow-flesh types which are very fine in flavor and especially sugary to the taste.

Several varieties of beet are grown exclusively for their tops or leaves, the most important of them being Chard, the White or Sicilian beet and the Sea beet.

If stored in cellars, beets should be covered with sand or soil to prevent shriveling.

added by the pass

Recipes that use beet

36 dishes across the Historical Foodie library call for beet.

The Epicurean · 21

No. 2434 Tenderloin of Beef a la Bouquetiere Filet de Boeuf a la Bouquetiere
No. 2438 Tenderloin of Beef a la Violetta Filet de Boeuf a la Violetta
No. 2446 Lambs' Brains with Mayonnaise Cervelles d'Agneau a la Mayonnaise
No. 2590 Shells of Capon with Jelly Coquilles de Chapon a la Gelee
No. 2624 Capon Salad a la Mortimer Salade de Chapon a la Mortimer
No. 2625 Chicken Salad, American Style—Chicken Mayonnaise Salade de Poulet a l' Americaine--Mayonnaise de Poulet
No. 2627 Chicken Salad with Vegetables Salade de Poulet aux Legumes
No. 2633 Herring Salad with Potatoes Salade de Harengs et Pommes de Terre
No. 2635 Italian Salad Salade Italienne
No. 2638 Lobster or Spiny Lobster Salad, American Style Salade de Homard ou de Langouste a l'Americaine
No. 2652 Potato and Beetroot Salad Salade de Pommes de Terre et Betteraves
No. 2676 Water Cress and Apple Salad and Nonpareil [chiffonade] Salad (salade de Cresson aux Pommes d'Arbre et Salade Nonpareil [chiffonade]
No. 2702 Beetroot Fritters a la Dickens; Beetroots with Butter and Fine Herbs and Beetroots with Cream Beignets de Betteraves a la Dickens; Betteraves au Beurre et fines Herbes et Betteraves a la Creme
No. 286 Barsch Polish Style Barsch a la Polonaise
No. 774 Beets Betteraves
No. 777 Canapes, Windsor, Anchovy, Sardines, Caviare, Russian Herring, Smoked Salmon or Sturgeon, Deviled Herring, Shrimp, Crawfish, Lobster, Anchovy Butter, Red Beef Tongue or Ham, Careme and Hard-Boiled Eggs Canapes Windsor, aux Anchois, aux Sardines, aux Caviar, aux Harengs a la Russe, de Saumon ou d'Esturgeon, de Harengs a la Diable, de Crevettes, d'Ecrevisses, de Homards, au Beurre d'Anchois, a la Langue Ecarlate ou au Jambon, a la Careme et d'Œufs Durs
No. 789 Paupiettes of Dutch Herrings, Polonaise Paupiettes de Harengs de Hollande a la Polonaise
No. 794 Lobster a la Boulognaise Homard a la Boulognaise
No. 796 Russian Macedoine Macedoine Russe
No. 807 Potatoes, Chiffonnade Pommes de Terre Chiffonnade
No. 981 Timbales a la Renaissance Timbales a la Renaissance

BEET

Recipes that use beet

The Epicurean · 21

365 Dishes of All Nations · 13

Cooking in Old Créole Days · 2