Beetroot and Spanish Onion Salad is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic salad of sweet onion and beetroot in a vinaigrette dressing with parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Beetroot and Spanish Onion Salad.
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This is a classic recipe for a Victorian version of Beetroot and Spanish Onion Salad that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 371.—BEETROOT AND SPANISH ONION SALAD.
Bake or boil a Spanish onion whole, and when cold, cut it in slices, and dish them ultimately with slices of boiled or baked beetroot ; pour over the salad a seasoning composed of two spoonfuls of oil, one of vinegar, some chopped parsley, pepper and salt. Note.—This kind of salad is specially adapted to be eaten with roast or braised meats.
Modern Redaction
Ingredients:
1 Spanish (sweet red) onion
2 medium beetroot
2 tbsp olive oil
1 tbsp vinegar
1 tbsp parsley, finely chopped
salt and freshly-ground black pepper
Method:
Scrub the beetroots clean (but be careful not to break the skin) then either place in a pan of lightly-salted boiling water or place in an oven pre-heated to 180°C. Cook for about 40 minutes, or until tender.
In the meantime, either bake or boil the Spanish onion (whole) for about 25 minutes, or until tender.
When the onion and beetroot are done, allow to cool then peel and slice thinly. Arrange the slices attractively on a serving dish. Whisk together the olive oil, vinegar and parsley. Season to taste with salt and black pepper then drizzle over the onion and beetroot mix. Serve accompanied by roast or boiled meats.
