Salads
Beetroot Salad (Beetroot Salad)
sjfegan
Ingredients
- 4 beetroots, boiled and peeled
- 3 tbsp vinegar
- 1 tbsp sugar
- 2 tbsp oil
- Salt and pepper to taste
- A few chopped chives, to garnish
Method
- Slice the boiled, peeled beetroot thinly.
- Whisk together the vinegar, sugar, oil, salt and pepper.
- Arrange the beetroot slices on a serving plate and pour over the dressing.
- Garnish with chopped chives before serving.
Introduction: Boiled beetroot sliced and dressed with vinegar, a simple and colourful side dish found across Victorian British tables.
Cultural Background: Beetroot, boiled and pickled or simply dressed with vinegar, was a common feature of Victorian salads and cold table spreads, its vivid colour and earthy sweetness offering a distinctive contrast to the era’s often heavier dishes.
Tips: Let the beetroot cool before slicing, as this makes for cleaner, neater cuts. Dress just before serving for the freshest presentation, or let marinate a little longer for deeper flavour.
Variations: Add a little crumbled cheese for extra richness, a later variation. Serve alongside cold meats as part of a Victorian cold table spread.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 90 kcal, 1 g protein, 5 g fat, 10 g carbohydrate.
FAQs:
Q: Was beetroot a common Victorian vegetable?
A: Yes, it appeared frequently in Victorian cookbooks, both as a simple dressed salad and pickled for longer keeping.
Q: What is this dish typically served with?
A: Cold meats and other salads as part of a Victorian cold table or luncheon spread.
Please log in to leave a comment.