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Betas Minutas et Porros (Young Beetroot and Leeks)
Betas Minutas et Porros (Young Beetroot and Leeks) is a traditional Ancient Roman recipe for a stew of beetroot and young leeks in a wine sauce what was considered by the Romans to be a mild laxative. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Young Beetroot and Leeks (Betas Minutas et Porros).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Betas minutas et porros requietos elixabis, in patina compones. teres piper, cuminum, suffundes liquamen, passum, ut quaedam dulcedo sit. facias ut ferveat. cum ferbuerit, inferes.
Translation
Boil young beetroot and stored leeks in a stewpan. Grind [together] pepper and cumin. Pour over some stock and add
raisin wine until slightly sweet and bring to a boil. When the mixture has boiled, [pour over the vegetables and] serve.
Modern Redaction
Ingredients:
225g young beetroot (wash to clean but do not break the skin)
3 leeks, julienned
1/2 tsp freshly-ground black pepper
1/2 tsp
ground cumin
120ml
sweet raisin wine (or sweet muscatel)
Method:
Add the beetroot to a pan, cover with plenty of water then bring to a boil. Cover the pan and continue boiling for about 30 minutes, or until the beetroot are tender. Drain (reserve the liquid) then peel and slice.
Combine the beetroot slices in a pan with the sliced leeks, black pepper and cumin. Pour in 300ml of the reserved beetroot cooking liquid and the raisin wine. Bring the mixture to a boil, reduce to a simmer and cook, uncovered, for about 20 minutes, or until the leeks are tender. Turn into a bowl and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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