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Betas (Beetroot with Leeks in Wine)
Betas (Beetroot with Leeks in Wine) is a traditional Ancient Roman recipe for dish of beetroot (beets) boiled in water before being coked with leeks, beetroot sock and raisin wine. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Betas.
prep time
15 minutes
cook time
10 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Concides porrum, coriandrum, cuminum... uvam passam, farinam, et omnia in medullam mittes. ligabis et ita inferes ex liquamine, oleo et aceto.
Translation
To make a dish of beets that within apply to your taste, slice the beets with leeks and crush coriander and cumin; add raisin wine, boil all down to perfection: bind it, serve the beets separate from the broth, with oil and vinegar.
Ingredients:
5 medium-sized beetroot
3 thinly-sliced leeks
a large pinch each of crushed black peppercorns and
cumin seeds
sweet raisin wine
Method:
Cook the beetroot by boiling in water. Drain and reserve the liquid. Once they are cool enough to handle slice the beetroot and add to a saucepan with the leeks.
Grind the peppercorns and cumin seeds in a pestle and mortar. Add this to the beetroot and leeks and add equal volumes of beetroot stock and raisin wine until the vegetables are just covered. Bring this mix to the boil, cover and simmer until the leeks are cooked (about 10 minutes).
This is a marvellously colourful dish and goes well with duck or game birds.
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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