Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 21

When the oven is on, try baking the beetroots, without fat or water, as you would potatoes, or wrap them in a margarine paper and bake as before. They will take about 2 hours, if medium-sized.

To serve hot.—Cut quickly into quarters, and serve in a hot vegetable dish with a little melted fat and a sprinkling of chopped parsley. Or, pour a little thin white sauce over them.

To serve cold in salad, first slice the cooked beetroot thinly or cut into dice, and dress with vinaigrette (two parts salad oil to one of vinegar with seasonings). Arrange neatly in a salad dish, with a ring of chopped celery round, and a topping of either grated horseradish or chopped apple.