Boiled Beetroot is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of beetroot boiled in it's own skin that's peeled before slicing and serving garnished with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Beetroot.
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This is a classic recipe for a Victorian version of Boiled Beetroot that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEET ROOT, BOILED.—Wash the roots very clean, but neither scrape nor peel them or their colour will be impaired. Throw them into boiling water, and according to the size, which varies considerably, boil them from one hour and a half to two and a half, or longer if requisite. Pare and serve them whole, or cut into thick slices and tastefully dished send malted butter to table with them.
Modern Redaction
Ingredients:
4 medium beetroot
butter, to garnish
Method:
Wash the beetroot thoroughly in warm water to remove any traces of soil (be careful not to break the skin) then wipe dry. Bring a pan of water to a boil, add the beetroot, return to a boil and continue cooking for between 90 minutes and 150 minutes (depending on size).
Drain into a colander and carefully peel. Either arrange whole in a bowl or cut into slices. Add a generous knob of butter and serve.
