Baked Beetroot is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of beetroot baked in it's own skin that's peeled before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Beetroot.
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This is a classic recipe for a Victorian version of Baked 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, BAKED.—Wash and wipe it dry, but neither cut nor break any part of it; then lay it into a coarse earthen dish, and bake it in a gentle oven for four or five hours, until it is tender quite through. Pare it quickly if it be served hot, but leave it to cool first, when it is to be sent to table cold.
Modern Redaction
Ingredients:
4 medium beetroot
Method:
Wash the beetroot thoroughly in warm water to remove any traces of soil (be careful not to break the skin) then wipe dry. Place on a baking dish then transfer to an oven pre-heated to 160�B0;C and bake for about five hours, or until cooked all the way through and tender.
Remove from the oven and carefully pare off the skin. Either serve immediately, or allow to cool if you are going to use it for a salad or any other cold dish.
