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Betas et Polypodiae (Beetroot and Polypody Root)
Betas et Polypodiae (Beetroot and Polypody Root) is a traditional Ancient Roman recipe for a classic dish of boiled beetroot with boiled wine that's served in a beetroot sauce thickened with ground almonds and roasted and ground polypody root. Polypody root is a mild laxative and this sauce was prized by the romans for that property. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Beetroot and Polypody Root (Betas et Polypodiae).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Wild FoodSauce RecipesVegetarian RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter ad ventrem: facies betaciorum fasces detergi, ne laves. in eorum medium nitrum asparges et alligas singulos fasces. mittes in aquam. cum coxeris, condies patinam, cum eadem passum vel caroenum et cuminum et piper asparges et oleum modicum. ubi ferbuerit, polypodium et frustra nucum cum liquamine teres, ferventem patinam fundes, cooperies. statim depones et uteris.
Translation
Another Laxative: Wipe clean a bunch of beetroot (do not wash them). Sprinkle soda over them and tie into separate bundles. Boil them in water then arrange in a stewpan. Add some passum or caroenum and sprinkle with cumin, pepper and a little olive oil. When it has come to a boil, sprinkle over polypody [root] and nuts with stock. Pour this sauce over the beetroot, take off the fire and serve.
Modern Redaction
Ingredients:
4 medium-sized beetroot, cleaned but left intact
60ml
passum or
caroenum
1/4 tsp
ground cumin
1/4 tsp freshly-ground
black pepper
2 tbsp olive oil
4 tbsp ground
almonds
80g
polypody root, washed, soaked in several changes of water, boiled for 20 minutes, roasted to dry and ground
Method:
Add the washed beetroot to a pan. Cover with plenty of water, bring to a boil then cover and cook for about 35 minutes, or until tender. Drain the beetroot (reserve the cooking liquid) allow to cool until they can be handled then peel and slice.
Combine the sliced beetroot in a pan with the passum (or caroenum), cumin, black pepper and olive oil. Bring to a simmer and cook gently for 10 minutes.
In a bowl, whisk together 200ml of the beetroot cooking liquid, the ground almonds and the ground polypody root. Pour this over the beetroot, bring to a boil, reduce to a simmer and cook until thickened. Serve hot.
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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